Step 1

Prepare the pico de gallo by dicing the tomato and 1/4 of the onion. Rinse about 1/3 bunch of cilantro under cool water and shake to remove as much water as possible. Remove the leaves from the stems and then coarsely chop. Combine the tomato, onion, and cilantro in a bowl. Squeeze the juice from half the lime over top. Stir to combine and then season with salt to your liking.

Step 2

Finely dice the other 1/4 onion and the jalapeno (remove seeds if you don’t want it very spicy). Add the onion, jalapeno and minced garlic to a small pot with 1/2 tbsp of olive oil. Cook over medium heat until softened (2 minutes). Add the beans, season with cumin and salt and let simmer while you prepare the rest of the meal.

Step 3

Heat a skillet over medium heat. Once the skillet is hot, add a corn tortilla and let it toast (about 2 minutes). Flip it over and toast on the other side. Remove the tortilla to a plate after it has toasted on both sides. Cook your egg in the already hot skillet.

Step 4

Top the hot tortilla with 1/4 cup shredded cheese. Top the tortilla and cheese with seasoned beans, the cooked egg and then some pico de gallo. Eat up!!