Hard Over-easy Egg,on top of Re-fried Black Beans, topped off with sauteed spinach and mushrooms, pico de gallo, avocado, tortilla’s and Cotija cheese!
Recipe
– pkg of mushrooms of choice
– loose baby spinach
1 can of black beans2 tbsp Cojita cheese
2 tortilla corn chips
– eggs
– taco seasoning
1 tsp of butter
Refried Beans recipe:
Remove beans from can and wash. Place beans in a pot with water, boil on med to low heat add a pinch of salt and olive oil. Boil for about 2 minutes then remove from range, drain water and blend adding 1-2 tsp of taco seasoning.
(directions for 1 serving)
In a hot skillet melt the tsp of butter. (Range temp high) Add your baby spinach onions and mushrooms, cook until it’s lightly brown. Remove from center of skillet and place to the side of skillet (reduce heat to Med). In the same skillet, cook the egg in the center. I normally cook it until the egg whites are almost. white and the egg is easy to move with the spatula. Flip over and cook until it’s slightly hard. Remove from heat. Typically While the egg is cooking I remove the beans from range, wash and place in blender.
Do whatever is comfortable for you.
Place the beans on a plate then add the spinach and mushrooms mixture, then the egg. Garnish with diced avocados, Pico de Gallo and cojita cheese and broken tortilla chips.
Pico de Gallo recipe:
portions can vary depending on how much onions or peppers you like…
Ingredients:
4 tomatoes diced
1/2 red or white onion chopped
2 tablespoons chopped cilantro
1/2 jalapeno pepper seeded and chopped
1/2 lime for juice
1 clove of garlic-minced
1 pinch garlic powder
1 pinch ground cumin
salt for taste
Combine all ingredients ( tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin,and salt) in a bowl. Refrigerate before serving.
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