Yield: 1
Prep Time: 10 min.
Cook Time: 5 min. + 10 min. for meat
Total Time: 20 min.
Ingredients:
- 1 tsp olive oil
- 1 corn tortilla
- Leftover ground beef & bean mixture (recipe link above)
- Cheddar cheese, shredded
- Grape tomatoes, sliced
- Green onions, sliced
- Black olives, sliced
- 1 egg
- Salsa
- Guacamole
Directions:
Prepare the ground beef and black bean mixture. See link above for the recipe.
Heat the olive oil a skillet over medium heat. Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes. Place on a paper towel to drain.
Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions. Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste. Serve immediately with salsa and guacamole. Enjoy.
Heat the olive oil a skillet over medium heat. Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes. Place on a paper towel to drain.
Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions. Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste. Serve immediately with salsa and guacamole. Enjoy.
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