12 corn tortillas (6-inch/15 cm)
2 Tbsp canola oil
¼ cup butter
¼ tsp each, salt and pepper
2 ¼ cups refried black beans
3 cups mild chunky salsa, divided
1/3 cup sour cream
1/3 cup fresh cilantro, finely chopped
- Preheat oven to 400˚F (200˚C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for eight to 10 minutes or until toasted and crisp.
- Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for two to three minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired.
Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 Tbsp (7 mL) sour cream and sprinkle with 1/2 Tbsp (7 mL) cilantro.
- Substitute chopped avocado for sour cream.
- Substitute green onions for cilantro.