Panamanian breakfast🍽

Heat olive oil in a skillet over medium heat.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Add diced tomatoes and cook until softened, about 2-3 minutes.

Stir in black beans and season with salt and black pepper; cook until heated through.

In a separate pan, heat corn tortillas until warm and slightly crispy.

Fry eggs in the skillet until the whites are set and yolks are cooked to your liking.

Assemble each plate with a tortilla as the base.

Top tortillas with the black bean mixture.

Place a fried egg on top of the beans.

Add slices of avocado and cheese on the side.

Garnish with sour cream, chopped cilantro, and jalapeños.

Squeeze fresh lime juice over the top before serving.

Allergens