• 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


  1. Preheat oven to 425°F
  2. Microwave SOMOS™ Mexican Black Beans for 90 seconds
  3. Cut bread in half and spread SOMOS™ Mexican Black Beans on each piece
  4. Add cheese and place in the oven for 5 minutes or until cheese melts
  5. While the bread is in the oven, heat 2 tbsp of oil on a non-stick frying pan until simmering
  6. Crack eggs into the pan and cover with a lid. Cook for 2 minutes until the whites of the eggs are opaque
  7. Remove from heat and leave covered for 30 seconds to finish cooking
  8. In a small bowl, combine tomato, onion, jalapeño, and cilantro to make Pico de Gallo
  9. Remove bread from oven and top with Pico de Gallo, avocado, and the fried egg