Wash and dry produce. Halve, peel, and thinly slice 1/4 of the
red_onion
; finely dice remaining onion. Zest and quarter
lime
. Reserve a few
blue corn tortilla chips
for later. In a small bowl, combine sliced onion, juice from half the lime, 1/4 tsp
sugar
, and a pinch of
salt
and
black_pepper
. Cover with plastic wrap. Microwave until bright pink, then set aside. In a separate small bowl, combine
sour_cream
with lime zest to taste. Season with a pinch of salt and pepper. Add water 1 tsp at a time until it reaches a drizzling consistency. Heat a drizzle of
cooking oil
in a
medium
pan over medium-high heat. Add diced onion and season with a pinch of salt; cook until softened and lightly browned,
⏱️ 4 minutes
. Add
tomato paste
,
Southwest Spice Blend
, and
Tex-Mex paste
; cook 30 seconds to 1 minute until fragrant. Add
black beans
and their liquid, plus 3/4 cup water. Bring to a simmer, then cook until liquid is slightly reduced,
⏱️ 4 minutes
. Reduce heat to medium, then stir in 1 tbsp
butter
until melted. Add a squeeze of lime juice and 1/4 tsp sugar. Stir in the remaining tortilla chips until coated and softened,
⏱️ 2 minutes
; splash with water if needed. Sprinkle with
pepper jack cheese
, cover, and cook until melted,
⏱️ 2 minutes
. Meanwhile, heat a drizzle of oil in a second medium nonstick pan over medium heat. Crack
eggs
into the pan, cover, and fry to your liking. Season with salt and pepper, then turn off the heat. Top the tortilla skillet with the fried eggs and lime crema. Crumble the reserved tortilla chips with the cinnamon on top. Garnish with the pickled onion, draining first, and serve with any extra lime wedges.
red_onion: 1 unit,
lime: 1 unit,
blue corn tortilla chips: 4 oz,
sugar: 2 tsp,
salt: 1 tsp,
black_pepper: 1 tsp,
sour_cream: 1 tbsp,
cooking oil: 4 tsp,
tomato paste: 1 tbsp,
Southwest Spice Blend: 1 tbsp,
Tex-Mex paste: 1 unit,
black beans: 1 unit,
butter: 2 tbsp,
pepper jack cheese: 1 c,
eggs: 2 unit
1Wash and dry produce. Halve, peel, and thinly slice 1/4 of the red_onion ; finely dice remaining onion. Zest and quarter lime . Reserve a few blue corn tortilla chips for later. In a small bowl, combine sliced onion, juice from half the lime, 1/4 tsp sugar , and a pinch of salt and black_pepper . Cover with plastic wrap. Microwave until bright pink, then set aside. In a separate small bowl, combine sour_cream with lime zest to taste. Season with a pinch of salt and pepper. Add water 1 tsp at a time until it reaches a drizzling consistency. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add diced onion and season with a pinch of salt; cook until softened and lightly browned, ⏱️ 4 minutes . Add tomato paste , Southwest Spice Blend , and Tex-Mex paste ; cook 30 seconds to 1 minute until fragrant. Add black beans and their liquid, plus 3/4 cup water. Bring to a simmer, then cook until liquid is slightly reduced, ⏱️ 4 minutes . Reduce heat to medium, then stir in 1 tbsp butter until melted. Add a squeeze of lime juice and 1/4 tsp sugar. Stir in the remaining tortilla chips until coated and softened, ⏱️ 2 minutes ; splash with water if needed. Sprinkle with pepper jack cheese , cover, and cook until melted, ⏱️ 2 minutes . Meanwhile, heat a drizzle of oil in a second medium nonstick pan over medium heat. Crack eggs into the pan, cover, and fry to your liking. Season with salt and pepper, then turn off the heat. Top the tortilla skillet with the fried eggs and lime crema. Crumble the reserved tortilla chips with the cinnamon on top. Garnish with the pickled onion, draining first, and serve with any extra lime wedges.red_onion: 1 unit, lime: 1 unit, blue corn tortilla chips: 4 oz, sugar: 2 tsp, salt: 1 tsp, black_pepper: 1 tsp, sour_cream: 1 tbsp, cooking oil: 4 tsp, tomato paste: 1 tbsp, Southwest Spice Blend: 1 tbsp, Tex-Mex paste: 1 unit, black beans: 1 unit, butter: 2 tbsp, pepper jack cheese: 1 c, eggs: 2 unit