In a small saucepan over medium heat, warm up the olive oil. Add the onions and salt. Sauté until the onions have softened and are fragrant.
Add the cumin and cook until fully incorporated. Pour in the drained black beans and use a potato masher or the a fork to mash up the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 additional minutes.
Turn off the heat and add the salt, pepper and lime juice. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
On a griddle or large skillet, warm each tortilla individually, flipping as needed. Spread the black bean mixture over each tortilla and place each tortilla aside.
Fry the eggs on the same griddle over medium heat by heating up about 1/2 teaspoon of olive oil per egg. Carefully crack each egg onto the griddle without breaking the yolk. Cook until your preferred level of doneness. Place the fried eggs on top of the prepared tortillas.
Top with your desired toppings/garnishes. I topped mine with avocado, pico de gallo, salsa, and feta cheese. Serve immediately and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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The nutrition label below is for the bean mixture, eggs, and corn tortillas. Any toppings you will need to calculate and add to the macros below :)
Please note that my nutrition label is approximate and has slight rounding.