- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Preheat oven to 400F.
Brush corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.
Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add onions and garlic, and season with salt and pepper. Add bay, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce heat to medium and let sauce thicken 10 minutes. Remove bay and cinnamon stick.
Add a drizzle of EVOO to a medium skillet over medium-high heat. Add chorizo or bacon and brown. Add beans and season with cumin. Reduce heat to low.
Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order -- sunny, over-easy or fried.
Dress the diced avocado with lime juice.
Place a crispy tortilla on plate, top with black beans and pour red sauce over beans in a thin, even layer. Top with an egg and arrange avocado pieces around the dish. Sprinkle with cilantro and queso fresco, and serve.