Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 1713kcal


  • 6 corn tortillas
  • 6 eggs
  • ½ T butter
  • ¼ to ½ cup water
  • 1 can black beans
  • 1 16- ounce jar salsa
  • Toppings: cheese sour cream, shredded lettuce, tomato, avocado


  • In a blender, pour half the can of black beans and half the jar of salsa. Blend or pulse on low for 5-10 seconds. The mixture should still be lumpy.
  • In a sauce pan add the rest of the beans, salsa and the puree. Simmer over medium heat for 2-3 minutes.
  • Preheat oven and baking stone to 500 degrees. Once preheated, place tortillas on the stone and cook for 1 minute on each side, or until brown.
  • In a skillet (with a lid), melt ½ T butter over medium heat. Crack egg into skillet and pour in water to just cover the bottom of the pan. Cover with lid and let simmer and steam for 1-2 minutes or until the egg yolk is at the desired doneness.
  • Place tortillas on a plate and add cheese, lettuce, black bean puree and top with egg. Eat with a fork and knife or fold in half and enjoy it taco style.


Calories: 1713kcal | Carbohydrates: 108g | Protein: 65g | Fat: 119g | Saturated Fat: 48g | Polyunsaturated Fat: 60g | Cholesterol: 1270mg | Sodium: 890mg | Sugar: 15g