Oaxacan Breakfast Tlayuda with Smoky Black Bean Spread

Ingredients

• 4 pieces tlayuda tortillas
• 1 cup black beans, cooked
• 1 tablespoon chipotle in adobo sauce, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 4 large eggs
• 2 pieces avocados, sliced
• 1 cup queso fresco, crumbled
• 1 cup cilantro, chopped
• 1 lime lime, cut into wedges

• 1 cup cooked black beans
• 1 tablespoon chipotle in adobo sauce, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt

1. 01
   To prepare the smoky black bean spread, combine the cooked black beans, chopped chipotle in adobo, olive oil, ground cumin, and salt in a blender. Blend until smooth and creamy. Set aside.
2. 02
   Preheat a large skillet over medium heat. Lightly brush each tlayuda tortilla with olive oil and toast in the skillet until crispy, about 2-3 minutes per side.
3. 03
   In the same skillet, add a bit more olive oil and fry the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.
4. 04
   Spread a generous amount of the smoky black bean spread over each toasted tlayuda.
5. 05
   Top each tlayuda with slices of avocado, a fried egg, crumbled queso fresco, and chopped cilantro.
6. 06
   Serve immediately with lime wedges on the side for squeezing over the top.