Ingredients
| Black beans, undrained |
2 15 oz. cans
|
| Fresh espazote and a few leaves for garnish |
2 sprigs
|
| Cooking oil, divided |
2 tbsp
|
| Mexican crema |
1/4 cup
|
| Eggs, beaten |
4
|
| Corn tortillas, warmed |
8
|
| Onion slices | |
| Jalapeño slices | |
| Avocado slices | |
| Cotija cheese, crumbled |
Directions
- COMBINE beans and epazote sprigs in a blender. BLEND until smooth.
- HEAT 1 tablespoon cooking oil in a large pan over low-medium heat. POUR in blended bean mixture. BRING to a simmer (about 8 minutes). STIR in cream and CONTINUE simmering for 2 minutes. TURN heat off and keep warm.
- HEAT remaining oil in a small frying pan. ADD eggs and FOLD until firm.
- FILL tortillas with 2-3 tablespoons of scrambled eggs. ROLL and ARRANGE 2-3 with seam side down on a serving plate. POUR 1/3 cup bean mixture over rolled tortillas. GARNISH with onion, jalapeño slices, avocado slices, a sprinkle of cotija cheese, and a few epazote leaves. SERVE.