In a mini food processor, add black beans (I used a whole can), a couple scoops of garlic, some cumin, some chili powder, a tsp of oil and a small pinch of salt and pepper. Blitz until you get a puree. Transfer to a small sauce pan and set it on a low heat. Stir (or press around) the mixture until it’s heated through. Remove from heat.
Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly fry (it’s almost toasting really) each tortilla until slightly browned and bubbly. Transfer to a plate.
Add a tsp of oil (or a little more) to the skillet. Pour in egg mixture. (I put 4 eggs in a bowl and added feta with herbs, some garlic, garlic salt, and pepper. Then I scrambled them because D prefers scrambled eggs over anything else.)
In the meantime, spread the bean mixture over each tortilla, followed by the salsa. Then top each with egg. Dollop with a little more salsa.
I also added some avocado mixed with lime juice and sea salt.
D loved it and it was a great start to an early Sunday morning (thanks, Daylight Savings Time!) and a very productive day.