Per 2 tortillas
1 can Mexican-style black beans in sauce
2 cups salsa
8 large eggs
1⁄2 cup half-and-half
8 soft corn tortillas (8-inch diameter)
1 cup shredded Cheddar cheese
1⁄2 cup sour cream
Heat the beans and salsa in separate pots over low flames. Scramble together the eggs, and half-and-half. Melt the butter in a nonstick pan; cook the scrambled eggs over a low flame until soft and creamy, with small curds.
Soften the tortillas either by steaming or putting them in the microwave for 15 seconds. Place 2 tortillas onto each plate. Divide the hot black beans evenly onto these tortillas.
Spoon the eggs onto the beans, then sauce with a ladleful of salsa. Garnish with cheese, sour cream, and cilantro. Serve immediately.
Pair It with Protein
If you choose a refined carbohydrate for breakfast, but don’t pair it with a protein, your body is then required to do its best to manage this high level of sugar in your blood. Unfortunately, the pancreas overworks itself leading to an excess of insulin and low blood sugars. This results in your body craving another quick source of energy throughout the rest of the day, creating a roller coaster effect.