Cooking for 4 people
Ingredients
- 1 tbsp.
olive oil
- 8
eggs
- 1 can
black beans, drained
- 2 cloves
garlic, chopped
- 1 pkg.
flour tortillas
- 1
small onion, sliced into rings
- 2
large jalapeños
- 2 cup
high-quality or homemade salsa
- 2
ripe Haas avocados, sliced lengthwise for serving
- 2 cup
grated pepper jack cheese OR queso fresco
- 1
lime, use the juice to squirt on the avocado so they don’t turn brown
- 1 bunch
cilantro, chopped
1Food Prep
First, combine the black beans and chopped garlic in a pot, and reserve.
Next, slice the onion into rings, slice the avocados lengthwise for serving, and squirt them with the juice of the lime so they don’t turn brown.
Finally, grate the cheese. Set each of these items aside separately.
2Grill Prep
Fuel: We recommend Kingsford® Charcoal with Hickory to take your BBQ flavor up a notch.
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
Add your griddle or grill-safe pan or skillet to the grate.
When you’re at temp, drizzle olive oil on the griddle surface, crack your eggs and let them cook until over easy.
Place the pot with the black beans and chopped garlic on the grill.
Toast the tortillas on the cool side of the grill.
Cook the onions on the griddle or grill-safe pan or skillet until they caramelize.
Add the jalapeños to the griddle or grill-safe pan or skillet to blister. Blistering the jalapeños will take out some of the heat.
Once onions and jalapeños are done, chop them for serving.
Chop the avocado slices.
To assemble, layer 2 tortillas with eggs and beans on a plate. Top with a generous amount of cheese, grilled onions, salsa, sour cream, chopped avocado and cilantro.
Enjoy with your favorite hot sauce or chopped jalapeños.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
