Ingredients
- 1 pouch of SOMOS™ Mexican Black Beans
- 1 loaf of sourdough or bolillo
- ¼ cup Oaxaca cheese
- ¼ cup manchego cheese
- ¼ cup tomatoes, diced
- 1 serrano or jalapeño, diced
- 2 tbsp red onion, diced
- 1 avocado, sliced
- 2 eggs
- 2 tbsp olive oil or vegetable oil
Prep
- Preheat oven to 425°F
- Microwave SOMOS™ Mexican Black Beans for 90 seconds
- Cut bread in half and spread SOMOS™ Mexican Black Beans on each piece
- Add cheese and place in the oven for 5 minutes or until cheese melts
- While the bread is in the oven, heat 2 tbsp of oil on a non-stick frying pan until simmering
- Crack eggs into the pan and cover with a lid. Cook for 2 minutes until the whites of the eggs are opaque
- Remove from heat and leave covered for 30 seconds to finish cooking
- In a small bowl, combine tomato, onion, jalapeño, and cilantro to make Pico de Gallo
- Remove bread from oven and top with Pico de Gallo, avocado, and the fried egg
