What do you do when it's too hot to cook? (That's basically every day lately.) Ask Alma at . Here's a hearty, simple dinner from her collection. — Kim Walker
Who in their right mind wants to be using the oven in this heat? All this recipe requires is a stove top and a few pantry and fridge staples. Not only is this dish versatile enough to be able to serve any time of day, but it is also filled with protein to keep you on the move with these record breaking temperatures—no easy feat. A delicious addition to any repertoire, and you can make it your own with your favorite tortillas, cheeses and leftover vegetables. Enjoy and stay cool!
2 corn tortillas (or whole wheat tortillas)
â¨2 eggs, scrambled or over easy or hardâ¨
2 TBS salsa
â¨2 TBS sour cream, separated (can be low fat or even no-fat Greek Yogurt)
â¨1/3 cup canned black beans, rinsed and drainedâ¨
2 TBS chopped cilantro, separated
â¨grated cheese to taste—Monterey Jack, sharp Cheddar or my favorite, Manchego
â¨2 pinches salt or more to tasteâ¨
ground pepper to tasteâ¨
random, leftover cooked vegetables, like broccoli, spinach or even shredded carrots
In a medium sized bowl, mash up the beans with one TBS sour cream, one pinch of salt and one TBS cilantro. Set aside.
In a hot skillet over medium heat, toast up the tortillas until slightly browned on both sides and set aside.
In a small frying pan or same pan as the tortilla pan, cook your eggs to your liking.
Serve plain scrambled eggs to kids, or continue for more adventurous eaters and yourself:
Lay one tortilla down on a plate. Spread 1/2 of black bean mixture on it. Add 1/2 of eggs on top of that. Then add the 2nd tortilla on top of that. Spread second 1/2 of beans and eggs as the next layer. Add the chopped vegetables if using. Spoon on the salsa, the grated cheese over that and top with sour cream. Garnish with the remaining one TBS cilantro. Delicious!