Ingredients

½ recipe homemade salsa (or 2 cups store-bought salsa)

1 (15 oz.) can black beans, not drained

Salt and pepper, to taste

1 teaspoon lime juice

2 tablespoons olive oil, divided

4 quality corn tortillas (such as La Tortilla Factory)

Sliced avocado, for serving

Guacamole, for serving

Sour cream, for serving

Crumbled Cotija, queso fresco, or feta cheese, for topping

Fresh cilantro, for garnish

Pickled red onions, for garnish

Hot sauce, optional

1 tablespoon vegetable oil (for cooking tortillas)

¼ cup water (for beans)

Additional salt and pepper for seasoning beans and salsa

Instructions

Step 1: Prepare the salsa. If using homemade, follow your salsa recipe and set aside 1/3 cup reserved salsa for the beans. Heat the remaining salsa (about 1 2/3 cups if store-bought) in a nonstick skillet over medium heat until it simmers and thickens, about 5 minutes. Season with salt, pepper, and optional heat as desired. Transfer to a bowl and keep warm.

Step 2: For the beans, add the reserved salsa, black beans with liquid, ¼ cup water, ¼ teaspoon salt, and 1/8 teaspoon pepper to a large skillet. Simmer over medium-high heat for 5 minutes until softened and most liquid is absorbed, stirring occasionally. Remove from heat and stir in lime juice. Mash about ¾ of the beans until creamy but spreadable. Adjust thickness by simmering longer or adding a splash of water. Cover and keep warm.

Step 3: Heat vegetable oil in a cast iron skillet over medium heat. Once hot, add two tortillas and cook about 20 seconds per side until golden, crisp on edges but still pliable. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.

Step 4: In the nonstick skillet used for salsa, heat 1 tablespoon olive oil until hot and shimmering. Crack two eggs separately and carefully pour into opposite sides of the skillet. Cook until whites are set and yolks reach desired doneness, about 2½ minutes for runny yolks. Transfer eggs to a nonstick mat or parchment paper to prevent steaming. Repeat with remaining eggs.

Step 5: Rewarm salsa and beans if necessary. To assemble, spread a generous layer of refried beans on each tortilla. Top each with a cooked egg and freshly cracked black pepper. Spoon warm salsa over the eggs and finish with your choice of toppings like crumbled cheese, cilantro, avocado slices, pickled onions, sour cream, guacamole, and hot sauce. Serve immediately and enjoy!

Tips & Variations

Use fresh lime juice in the beans for a bright, tangy flavor boost.

Swap black beans for pinto or refried beans if preferred.

For extra heat, add chopped jalapeños or a dash of cayenne pepper to the salsa.

To make this dish vegan, skip the eggs and cheese, and top with avocado and vegan sour cream.

If you don’t have a cast iron skillet, a heavy nonstick pan works well for making crispy tortillas.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat beans and salsa gently on the stove or in the microwave. Tortillas can be warmed in a dry skillet or wrapped in foil and heated in the oven. It’s best to cook fresh eggs when serving, as reheated eggs may become rubbery.

FAQs

Can I use store-bought salsa instead of homemade?

Yes, store-bought salsa works well in this recipe. Just warm it to bring out the flavors and adjust seasoning as needed to avoid blandness.

How do I keep the eggs runny without overcooking?

Cook the eggs over medium heat until the whites are fully set but the yolks remain soft, about 2½ minutes. Avoid covering them, as this causes steaming and cooks the yolks through.