This one is one of GP’s kids’ favorites, and it uses ingredients that you probably already have on hand. (The one pictured above is Apple’s—she likes extra crispy cheese on the outside.)
4 corn or grain-free tortillas
1 cup shredded Mexican cheese blend
1 cup Easy Black Beans
2 fried eggs
1. Heat a nonstick skillet over medium heat. Sprinkle about a tablespoon of cheese directly in the pan, then top with a tortilla. Add a few more tablespoons of cheese to that tortilla and top it with another tortilla, almost as if you’re making a quesadilla. Lift the tortillas out of the pan and, just before flipping, sprinkle another tablespoon of shredded cheese directly on the skillet (this will ensure that both sides will have crispy cheese on the exterior and melty cheese in the center). This should take only a minute or two on each side.
2. Once the cheesy tortillas are sufficiently melty and crispy, take them to a plate and top with a scoop of beans, a fried egg, avocado, sour cream, salsa, cilantro, and hot sauce.
Originally featured in The Meals Gwyneth Is Cooking Right Now