• 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


  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.

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