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Ingredients

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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Ingredients
 

1 tablespoon(s) vegetable oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with press
1 tablespoon(s) chipotle sauce or other hot sauce, plus additional for serving
1 teaspoon(s) ground cumin
1 can(s) (28-ounce) tomatoes in juice, drained and chopped
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
1/4 teaspoon(s) salt
1 tablespoon(s) margarine or butter
4 large eggs
4 (6-inch) corn tortillas, warmed
1 avocado (optional), sliced

Directions

In 4-quart saucepan, heat oil on medium until hot.

Add onion and garlic, and cook 8 minutes or until beginning to brown.

Stir in chipotle sauce and cumin; cook 30 seconds, stirring.

Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally.

Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through,

about 3 minutes, stirring occasionally.

Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.

 Crack eggs, 1 at a time, and drop into skillet.

Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
 
Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg.

Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.

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Ingredients

4 whole bran tortillas,
1 1/2 cup(s) Egg beaters,
1 cup(s) portabella mushrooms, sliced
1/2 teaspoon(s) cayenne pepper
10 stalk(s) asparagus, blanched
1 whole(s) yellow sweet pepper, raw

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Directions

Spray frying pan with pam or add olive oil.
Saute sliced mushrooms (and sweet pepper, sliced in strips if desired).

Add Egg Beaters and cayenne pepper to taste.

Warm tortillas in microwave.

Spoon egg/mushroom/sweet pepper onto tortillas.

Add strips of chilled asparagus and hot sauce to taste.

Eat with paper towels! Messy but good!

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