FIRST, PREP THE BLACK BEANS:

1. Drain (but don’t rinse) black beans and add to a medium saucepan.
2. Add chili powder and stir to combine.
3. Warm the beans over medium-low heat, stirring occasionally while you prepare the other components.

NEXT, OPEN OR PREP YOUR PICO DE GALLO.

1. If using store-bought pico de gallo, simply open and stir a bit. If making your own pico de gallo, I recommend doing this while you cook the tortillas to save time.

WARM THE TORTILLAS:

1. Next, warm the tortillas. Heat 1/2-1 tsp. oil in a large skillet over medium heat(or use spray oil–my preference!).
2. Add tortillas, working in batches so you don’t overcrowd the pan.
3. Cook tortillas 2-3 minutes per side, or until the tortills begin to crisp and turn golden.
4. Remove cooked tortillas from pan and store in a clean dish towel while you repeat with remaining tortillas, adding more oil as necessary between batches.

AND COOK THE EGGS

1. In the same skillet you used to cook the tortillas (or a new one, your choice!), add 1/2-1 tsp. oil and heat over medium heat.
2. Add eggs, working in batches so you don’t overcrowd the pan (I do 2-3 at a time)
3. For sunny-side-up eggs, cook eggs over medium heat until whites are set and yolks are still soft (or cook longer, to your desired done-ness).
4. Repeat with remaining eggs.

TO SERVE:

• Layer black beans, pico de gallo, and eggs on cooked tortillas and top with any desired extas, like avocado, guacamole, cilantro, jalapeño, cheese, etc.