Every time we make Mexican food for dinner, I always end up with an assortment of scrappy leftovers. This is one of our favorite brunches, and a perfect way to use up what would otherwise make for a rather meager and unsatisfactory taco.
In a non-stick pan, warm up the tortilla so it's soft. Flip it over. Add some black beans, sprinkle over just enough cheese to seal the beans to the tortilla, and crack an egg over. I like to place the beans strategically so they form a border of sorts to keep the egg white from running off the tortilla.
Add some salt and pepper. Now the only trick here is the heat factor. You want to melt the cheese and get the egg white to set slightly but NOT burn the tortilla. Sometimes I'll keep the heat low and cover the pan with a lid to get the egg to cook faster.
Regardless, the egg whites will pretty much be clear till the flip, and I basically decide to flip once the tortilla is as toasty on the underside as I'd like. Now get the biggest spatula you own. Slide it under the tortilla and flip it decisively and with conviction. Evan goes for speed. I like to make sure the yolk is directly over my spatula to keep the flip well-balanced. Whatever you do, it is imperative that you commit to the flip. And if it isn't totally clean, you'll just need to eat it and make another one. Tragic.
You'll hear a nice sizzle as the eggs/beans/cheese make contact with the hot pan. Give it a minute or two to cook through and then gently flip back. Mine usually don't come out as perfectly bronzed as Evan's above because I use less cheese.
Serve with last night's salsa, guacamole, and/or sour cream.
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