- 1 small avocado, peeled, pitted, diced
- 1/3 cup chopped fresh cilantro
- 1/3 cup minced green onions
- 1 1/2 tablespoons fresh lime juice
- Nonstick vegetable oil spray
- 4 5- to 6-inch-diameter corn tortillas
- 4 teaspoons canola oil, divided
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 1 28-ounce can diced tomatoes in juice
- 1 15-ounce can black beans, drained
- 2 teaspoons chopped canned chipotle chiles
- 4 large eggs
- 1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
- 2 cups thinly sliced romaine lettuce
- Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
- Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
- Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
- Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
- Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.
- Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.