2 Large eggs
1 Tbsp Unsalted butter
2 Fresh corn tortillas
1 Large avocado
1 Cup of pinto beans (or refried)
1 Cup shredded mild cheddar cheese (or cheese of your choice)
1/2 Cup salsa (can also use salsa verde)
Slice avocado in two, remove pit and cut into long slivers and set aside.
Warm beans on low heat in small-medium sauce pan and simmer while preparing eggs. To add an extra kick to the beans, feel free to add a few dashes of hot sauce. Add butter to frying pan with medium-low heat and fry two eggs. While eggs are cooking, shred cheese. When eggs are done, remove from pan and add tortillas to the pan to heat. When tortillas are heated, place on plate, add beans, cheese and eggs on top. Add sliced avocado and salsa.
To add a little more heat, add chipotle sour cream by mixing 1 Tsp adobo sauce and 2 Tbspof sour cream.