By: Kristi Goode
4 (6-inch) corn tortillas
½ cup shredded reduced-fat 4-cheese Mexican blend cheese
½ cup black beans, rinsed and drained
2 teaspoons olive oil
4 large eggs
¼ teaspoon black pepper
¼ cup fresh pico de gallo
2 tablespoons Mexican crema
½ ripe peeled avocado, chopped
¼ cup fresh cilantro leaves
4 lime wedges
Step 1 : Preheat broiler to high.
Step 2: Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
Step 3: Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.