2-3 Flour Tortillas
16oz can of Black Beans
10oz can of Rotel w/ Green Chiles (or a diced tomatoes/green chiles substitute)
3 garlic cloves
1/2 medium sized yellow onion
3 Fresh Jalapenos
4 Eggs
1/4lb of Sharp Cheddar shredded
Cooking Oil or Shortening
Fresh Ground Pepper
Garlic Powder
Salt
Destem and half Jalapenos, from here you will need to deseed and demembrane them if you do not want this to be too spicy. If you want spicy leave at least 1 pepper default.
Chop up onion to your preference, we usually mince it finely
Mince up the garlic cloves
Break one Tortilla up into small chunks (approx 1-2 inch), Break other two Tortillas up into quarters
Mix 4 eggs in a bowl with onion, dash of seasoning salt, pepper and/or garlic powder
Heat diced tomatoes & green chiles over low-heat, add 1/3rd of the chopped onion, pepper (to your liking), salt and 1/3rd of the fresh Jalapenos, keep this on low heat and allow it to slowly cook through the process of making rest of food
Heat Black Beans over low-heat, add 1/3rd of chopped onion, pepper (to your liking) and salt
Start cooking small tortilla chunks
Put cooking oil or shortening in a pot and heat to ~325-350f. You want enough cooking oil to allow the tortillas to float.
When Finished with the small Tortilla Chunks put these aside for the eggs
Now start to cook the Tortilla quarters
Scrambling your Eggs
Sweat The rest of the Jalapenos and Onion in a pan with some salt for 10 minutes
Toss egg mix in
When eggs form toss in the tortillas (you do not want the tortilla chunks to get soggy)
Scramble Eggs to your liking
If you want cheese melted in with your eggs, add the shredded cheddar ~1 minute before you finish cooking the eggs
Plating is ready, put some black beans, diced tomatoes, black beans, and eggs to your plate, serve with 3-4 tortilla quarters (see picture above)