1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed
1 can (4.5 ounces) chopped green chilies
2 tablespoons cilantro
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
4 large eggs
1/2 cup 2% shredded cheese
1/2 cup chopped green onions
Directions:
1. Combine first 8 ingredients (tomatoes through pepper) in a nonstick skillet. Bring to a boil. Cover, reduce heat to low and simmer approximately 10 minutes.
2. Warm tortillas according to package directions.
3. Break each egg into a custard cup and slide gently into mixture. Cover and simmer 7-8 minutes or until eggs are done. Remove eggs with a slotted spoon.
4. Place 2 tortillas on each plate; top each with tomato mixture and an egg. Sprinkle with cheese and green onion.
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