• ½ cup black beans • 1 medium tomato, chopped • ½ small onion, chopped • 1 garlic clove, crushed • 1 small red chili, finely chopped • 1 tablespoon chopped fresh cilantro, plus leaves for garnish • 2 tablespoons lime juice • 1 tablespoon maple syrup • 4 tablespoons olive oil • Touch of Tabasco sauce • 6 corn tortillas • 4 eggs • 1 avocado, peeled and diced • Salt and pepper, to taste • 4 tablespoons sour cream
Bon Cook Products Used
Flexipan Texas Muffin Tray, Perf,
1. Combine tomato, onion, garlic, chili, cilantro, lime juice, syrup, olive oil and Tabasco sauce. Marinate for up to 30 minutes before using. Set aside. 2. Preheat oven to 350 degrees F. Cut corn tortillas in 1 1/2 inch strips. Place FLEXIPAN® Texas Muffin Tray upside down on Perforated Baking Sheet. 3. Start placing tortilla strips atop the muffin shape, arranging in a way to form a basket that will hold the vegetables. Once strips are in place, baste with oil using the pastry brush. Bake strips until hard and crunchy about 10-15 minutes. Remove from oven and set aside. 4. In Fry Pan, heat oil and add black beans, cook for 1 minute, over high heat, stirring constantly. Set aside and keep warm. 5. Fry the eggs in Omelet Pan. Spray pan with olive oil, heat pan over medium-low heat and break eggs into pan. Once the whites have formed, add water to partially cover eggs, turn heat to high and cover. In about 1 minute the egg will be ready. 6. Place a tortilla basket on each plate, spoon a generous amount of black beans into basket, then adding avocado. Top with egg, sour cream and salsa as desired. Season with salt and pepper. Use chopped cilantro or parsley to garnish.
Active Time: 20
Total Time: 40