1/2 pound breakfast sausage, sliced.
4 cups favorite salsa
2 teaspoons chipotles in adobo sauce, chopped
8 eggs
1/4 cup vegetable oil 8 flour tortillas
(1) 15-ounce can black beans, rinsed and drained
2 cups cheddar cheese, shredded
1/4 cup cilantro, chopped
In a skillet, fry sausage. Drain on paper towels and set aside. In a large skillet, simmer salsa and chipotles over medium heat. Turn heat to low. Add eggs, one at a time, trying not to break yolk. Cover the pan and poach the eggs 7 - 1- minutes. In another skillet, heat 1 tablespoon of vegetable oil over medium heat. Add a tortilla to the oil. Top with black beans and 1/2 cup cheese. Top with another tortilla. After one minute flip tortilla and heat for another 2 minutes. Remove tortilla from heat and keep warm. repeat with remaining 6 tortillas. Cut each tortilla into 4 wedges. To serve, arrange 4 tortilla wedges on a plate. Top with 2 eggs, salsa and sausage. Sprinkle with cilantro.
