Method:Sauteing

1. Formula

1. 2 teaspoons canola oil, divided
2. 1 (7 ounce) jar roasted red peppers, rinsed and sliced
3. 1 tomato, seeded and chopped
4. 2 cloves garlic, finely chopped
5. 1 (15 ounce) can black beans, rinsed
6. 1 tablespoon white vinegar
7. 3 dashes hot pepper sauce
8. 2 tablespoons chopped fresh cilantro
9. Salt and freshly ground black pepper to taste
10. 2 corn tortillas
11. 2 large eggs
12. 2 tablespoons salsa
13. 1/4 cup grated Cheddar cheese
14. 1 scallion, trimmed and chopped

2. Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 58 g
• Dietary Fiber: 17 g
• Fat: 16 g
• Protein: 26 g
• Sugars: 13 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat broiler.
2. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add roasted red peppers, tomato and garlic; cook, stirring, until the tomatoes have softened, about 4 minutes. Add black beans, vinegar and hot pepper sauce; cook, stirring, until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper.
3. Soften tortillas by heating them directly on a stovetop burner for about 30 seconds, turning frequently. Place the tortillas side by side on a heatproof dish. Spoon half of the bean mixture over each tortilla.
4. Wipe out the pan, brush with the remaining 1 tsp. oil and heat over medium heat. Crack eggs into the pan and break the yolks with a fork. Cook over medium heat until whites are set, about 1 minute. Flip eggs and cook until desired doneness. Place an egg on each tortilla. Top with salsa and cheese and broil until the cheese melts. Garnish with scallions and serve immediately.

4. Remark