Roasted Corn and Fried Egg Tacos

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

4 eggs

1 cup melty quesadilla-style cheese

1 cup frozen roasted corn (see notes)

3-4 tortillas

1/2 cup refried black beans

1/4 cup pickled red onions

1/4 cup chopped cilantro

1/4 cup Cotjia cheese

aji verde, zhoug, or salsa verde

Directions

Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.

Once it starts to melt a little bit, crack an egg directly into the center.

Spoon a bit of roasted corn around the edge of the egg.

Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.

Cover and let it cook for a minute or two.

When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.

Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.

Nutrition

• Calories: 345
• Total Fat: 18.3 g
• Saturated Fat: 9.2 g
• Trans Fat: 0 g
• Cholesterol: 220.3 mg
• Sodium: 593.4 mg
• Total Carbohydrate: 25.9 g
• Dietary Fiber: 4.1 g
• Total Sugars: 4 g
• Protein: 21.1 g