Kids and adults love this lunch, dinner, or snack option. It could be the crunch of the tortilla or the satisfying layers. Either way, it's a hit—and a healthy one: Buttery avocados, filled with healthy fat and potassium, marry perfectly with the black beans, which get a kick of saltiness and umami from the coconut aminos.

This recipe yields 6-8 servings

INGREDIENTS

3 cups cooked black beans (850 grams or 2-15 ounce cans)
4 tablespoon coconut aminos
3 avocados, mashed
2 limes
3 tablespoons cilantro, chopped
Salt and pepper to taste
1 tablespoon ghee
6-8 eggs (optional)
Pickled onions for topping (optional)
Extra cilantro for topping (optional)
Hot sauce for topping (optional)
6-8 homemade tortillas of choice

4 tablespoon coconut aminos
3 avocados, mashed
2 limes
3 tablespoons cilantro, chopped
Salt and pepper to taste
1 tablespoon ghee
6-8 eggs (optional)
Pickled onions for topping (optional)
Extra cilantro for topping (optional)
Hot sauce for topping (optional)
6-8 homemade tortillas of choice
3 cups cooked black beans (850 grams or 2-15 ounce cans)

Directions

Preheat the oven to 350 degrees fahrenheit/176 degrees celsius. Brush a thin layer of olive oil on tortillas and lay them on a baking sheet. Bake for 5-7 minutes until they are browned and appear crispy.
In a bowl, add cooked black beans (rinsed and drained if using canned) and coconut aminos. Mash together until the beans resemble refried beans. In a second bowl, add avocados, the juice of two limes, and cilantro. Mash mixture together then add salt and pepper to taste.
In a pan on medium heat, melt ghee then crack eggs into the pan and cook for 5-7 minutes, leaving the yoke runny.
To serve, layer one crispy browned tortilla, a layer of the black bean mixture, a layer of the avocado mixture, and an egg. Top with pickled purple onions, cilantro, or hot sauce.