Texas Black Bean Breakfast Tortas
My open-faced black bean breakfast tortas are packed full of flavor and power to keep you full throughout the morning. I am using all fresh and organic ingredients this gives a greater feeling of fullness and satisfaction.
This recipe is written for 1 but is easy enough to multiply by up to 12.
1 2″ slice of Italian Bread
1/2 cup cooked black beans
ghost pepper sauce
1/2 an avocado
1 tbls. grape seed oil
1 saute pan
Heat your saute pan to medium low, about a 4 or 5 and add your 1 tbsp grape seed oil.
When the pan is warm swirl your oil around in the pan to keep the eggs from sticking.
Crack your eggs and add them to the pan and cook till desired hardness is acquired.
Heat your beans on side of pan or in microwave until hot.
Usually about 1 min in the microwave in a microwave safe dish.
Cut your Italian bread and add your desired amount of mayo.
Assemble your torta mayo, black beans on both sides. An egg on each side and top with your ghost pepper sauce and avocado.
The easiest way to get your avocado pretty is to slice the avacado in half and slice the fruit in the hull and scoop out with your spoon.
This is easy and super fast in the kitchen when you want something hardy and in a hurry.
I hope you enjoyed it!