Ingredients:

• 2 Tablespoons Olive Oil
• 1 teaspoon garlic, chopped
• 1/4 cup onion, chopped
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 2 Tablespoons Pumpkin Seed Salsa
• 4 corn tortillas
• 4 eggs
• 1/4 cup cilantro, chopped
• 2 Tablespoons green onion, sliced
• 4 radishes, thinly sliced
• 1 avocado, pit removed and flesh chopped and removed from skin
• 1 serrano chili, sliced

Directions:

1. Heat the oil in a large sauté pan over medium-high heat. When the oil begins to shimmer, add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally, for a few minutes until the onions are translucent, then stir in the cumin, salsa, and beans. Reduce the heat to low and simmer the beans for about five minutes. Add a splash of water if the mixture starts to dry out.
2. While the beans simmer, cook the eggs to your preference. Warm the tortillas directly over a medium-low gas burner or in a sauté pan, flipping occasionally until warmed through.
3. Divide the warm tortillas among plates; top each tortilla with a few spoonfuls of the black beans, then the eggs. Garnish with the cilantro, green onions, chilis, radish, and avocado. Serve with more salsa.