Ingredients

　　1/2 cup canned peeled tomatoes

　　1/4 cup chicken stock

　　1/4 small yellow onion

　　2 teaspoons ground cumin

　　1 clove garlic

　　1/2 chile in adobo

　　1 tablespoon vegetable oil

　　1 can (14 ounces) black beans

　　2 eggs

　　2 corn tortillas (6 inches each)

　　1/4 cup Cotija cheese

　　6 thin slices avocado

　　1/8 cup cilantro leaves, roughly chopped

　　2 lime wedges

　　In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.

Nutrition Per Serving

　　20 g fat (5 g saturated)

　　57 g carbs

　　21 g fiber

　　26 g protein

　　#### Nutritional analysis provided by Self