Heat olive oil over medium heat in a large skillet. Swirl to coat pan. Add corn tortillas in pan in batches (number of batches depends on how many tortillas fit in your skillet) and heat about 1 minute on each side until lightly golden, but not crispy. Lay warmed tortillas on a working surface or on serving plates. Top each warmed tortilla equally with shredded cheddar, salsa and black beans. Heat skillet again over medium heat. Cook eggs to desired doneness in batches. Place eggs atop tortillas. Top eggs with chives, cilantro, bacon and freshly ground pepper. Serve with additional Drew’s Organic Tomatillo Verde Salsa.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- ½ cup Drew's Tomatillo Verde Salsa
- 1 teaspoon extra virgin olive oil
- 8 small corn tortillas
- ½ cup shredded cheddar cheese
- ½ cup canned black beans, drained and rinsed
- 8 eggs
- ¼ cup chives, chopped
- ½ cup cilantro, chopped
- 3 strips bacon, cooked and crumbled
- Freshly ground pepper