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Directions.
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Heat a skillet.
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Add extra-virgin olive oil and the onion.
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Cook until slightly softened.
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Add the black beans, chipotle and hot sauce.
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Cook until well heated through.
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Turn heat down to low and keep warm.
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Heat a large nonstick skillet or griddle over medium low heat.
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When hot, drizzle pan with extra-virgin olive oil and add eggs.
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Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard.
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Season the eggs with salt and pepper on 1 or both sides.
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Take the lid off of the salsa.
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Place container in the microwave and warm through, 45 seconds on high.
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Spoon salsa over the eggs once you turn them.
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Place a large handful of shredded Cheddar on top of each salsa covered egg.
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Cover the pan loosely with a tin foil tent to melt cheese.
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If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side.
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Otherwise, warm tortillas according to package directions for the microwave oven.
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To assemble, place a tortilla on a plate.
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Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese.
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Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.
