Give breakfast a south-of-the-border twist by topping fried eggs with black beans and salsa served on a warm corn tortilla.

Yield: 6 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Eggs are filled with 13 essential nutrients and phytonutrients for healthy eyes, pregnancy and brain function.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup spicy salsa
  • 1 (14.5-ounce) can black beans
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ cup green onions, chopped
  • 6 eggs
  • 6 corn tortillas, warmed*
  • fresh cilantro, chopped
  • 1 avocado, sliced, optional

Tips & Notes

• Slash the sodium (salt) up to 45% in all canned beans by draining and rinsing thoroughly before using.
• To ensure this recipe is gluten-free, check the ingredients on the corn tortillas.


  1. Saute garlic in olive oil until fragrant. Add salsa, beans, red pepper, cumin and salt.  Simmer until thickened, approximately 10 minutes. Stir in green onions.
  2. Meanwhile, fry eggs sunny side up in a large skillet. Season with salt and pepper.
  3. Place one warm tortilla on each plate. Top with a spoonful of beans, fried egg, salsa, chopped cilantro and avocado slices.
Recipe From: Farm Flavor -

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  1. Rachel Bertone says:

    Linked up at Foodie Friday and Foodie Friends Friday

  2. Ericka says:

    This recipe sounds great! Thanks for sharing on Foodie Friends Friday!