Southwestern Eggs

Photo: flickr user turtlemom4bacon

Ingredients

4 Corn Tortillas Cut Into 8 Wedges

1 cup Black Beans Drained

1 cup Tomato Chopped

1 tablespoon Green Onion Chopped

1 teaspoon Chili Powder

1 cup Water

2 lrgs Eggs

2 tablespoons Salsa

2 tablespoons Low-Fat Sour Cream

2 teaspoons Cilantro Finely Chopped

Preparation

Preheat oven to 350F. Place the tortilla wedges in a single layer on a baking sheet; bake at 350 for 6 minutes or until crisp. Set aside.

Combine the beans, tomato, onions, and chili powder in a saucepan. Cook over medium heat 5 minutes until heated; set aside, and keep warm. Bring the water to a boil in a small skillet. Break each egg into a custard cup; slip each egg into the boiling water. Cover, reduce heat, simmer 5 minutes. Remove eggs with a slotted spoon.

Arrange 16 tortilla wedges around outside of each of 2 plates; top each with 3/4cup bean mixture, 1 egg, 1 tablespoon salsa, 1 tablespoon sour cream, and 1 teaspoon cilantro.