Eggs are the new bacon.
- 2 C. dried pinto beans*
- 4 C. water
- 1 onion, diced
- 2 t. cumin
- 2 t. chili powder
- 2 t. salt
- 2 C. leftover roasted chicken, cubed
- 1 C. shredded cabbage
- 1 jalapeño, sliced
- 1/2 C. chipped cilantro
- 1/2 C. cherry tomatoes, halved
- 1/4 C. green onions, sliced
- vegetable oil
- 8 small corn tortillas
- 8 eggs
- salt and pepper
- bottled hot sauce
The night before, cover the beans with water and let them soak. In the morning, drain the beans and add 4 C. clean water. Add the onion and spices and stir to combine. Cook on low for 8 hours in a slow cooker, or simmer in a large pot for two hours, or until tender but not falling apart. Use a slotted spoon to transfer them to a bowl and keep warm. Meanwhile, prep all the toppings, heat the chicken, and set aside. Heat a T. of oil in a skillet. Fry the tortillas until crisp and golden, blot with a paper towel and set on a plate. Fry the eggs in the skillet until the whites are set but the yolk is still runny, about three minutes. To assemble, place the tortilla on a plate, top with beans, chicken, and toppings. The egg goes on top with a few dashes of hot sauce.
*I like to double the beans and freeze half of them for a later dish. Double the beans, double the water, double the spices. Cook time remains about the same. The beans are also delicious in a cold salad.
Looks wonderful.
Yes, this was double-good.
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