puny avocado, peeled, pitted, diced
/3 cup chopped recent cilantro
/3 cup minced green onions
1/2 tablespoons recent lime juice
Nonstick vegetable oil spray
5- to 6-scoot-diameter corn tortillas
teaspoons canola oil, divided
cup finely chopped onion
garlic cloves, minced
1/2 teaspoons ground cumin
28-ounce can diced tomatoes in juice
15-ounce can dim beans, drained
teaspoons chopped canned chipotle chiles*
/2 cup grated Monterey Jack cheese or tantalizing cheddar cheese
cups thinly sliced romaine lettuce
Scurry first 4 substances in bowl to mix. Season salsa with salt and pepper.
Preheat oven to 400°F. Spray baking sheet with nonstick spray. Organize tortillas in single layer on sheet. Bake till tortillas are golden, about quarter-hour.
Within the interim, warmth 3 teaspoons oil in broad nonstick skillet over medium-high warmth. Add onion and sauté till golden, about 5 minutes. Add garlic and cumin; chase 30 seconds. Scurry in tomatoes with juice, beans, and chiles; bring to boil. Decrease warmth; simmer till nearly all liquid is absorbed, stirring frequently, about 8 minutes. Season to style with salt.
Warmth 1 teaspoon oil in but every other broad nonstick skillet over medium warmth. Crack eggs into skillet; fry till whites are legal keep but yolks are composed soft, about 4 minutes. Sprinkle with salt and pepper.
Station 1 warmth tortilla on each and every of 4 plates. Divide bean mixture among tortillas. High each and every with 1 egg; sprinkle with cheese and lettuce. High with salsa; help.
*Chipotle chiles canned in a piquant tomato sauce, regularly called adobo, are available at Latin American markets, specialty meals stores, and a few supermarkets.