A Yucatán breakfast of tortillas, black beans, eggs, and tomato sauce, layered for a runny, savory plate with a little heat.
20 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Warm the corn tortillas in a pan for 2 minutes.
Warm the refried beans in a small pot for 3 minutes.
Spread the beans thickly over the tortillas so the base does not soak up the egg juices.
Cook the eggs in a pan for 4 minutes until the whites are fully set.
Place the eggs on the tortillas and spoon tomato salsa over them.
💡 Tip: Fry the tortillas briefly; they should stay crisp without becoming brittle.
🍽️ Serving suggestion: Serve with avocado and fresh cilantro on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
18
g protein
34
g carbs
19
g fat
0.6g
Sugar
1.6g
Fiber
82.7mg
Sodium
1.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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