Total Time20 min
In a medium sized sauce pan set over medium-low heat add black beans and coconut milk. Simmer slowly to warm beans. Add more coconut milk if needed. Do not boil your beans. You are simply warming them while you cook your other ingredients.In a large skillet set over medium-high heat add 1/4 cup olive oil. Once the oil is hot add in plantains and cook until the bottom is golden brown, flip and repeat. Repeat until all plantains have been cooked.Set cooked plantains on a paper towel lined plate and set aside.In the same skillet you used to cook your plantains add chorizo. Cook until crispy on the edges. If the pan gets dry simply add a little more oil is needed.
When ready, remove chorizo from the pan onto the plantain plate.
You will once again use the same pan. If the pan has no oil add 1 tablespoon. If there is a lot of oil (their shouldn't be) drain it out, leaving only 1 tablespoon.
Add in yellow onion and jalapeño. Cook just until they start to soften, about 5 minutes. Add in Rotel and green chilies.
Stir together until combined and warm throughout. Pour into a bowl and cover with foil to stay warm. Wipe out skillet and drizzle a little olive oil in the pan. Place back over a medium high heat. Once the oil is hot quickly fry corn tortillas until both sides are lightly golden. Adding more oil to the pan when necessary.
Set tortillas to the side and over to keep warm. Add a little more oil to the pan and fry your eggs sunny side up.
This recipe makes enough for 4 servings so to assemble lay out 2 corn tortillas on each plate and top with a spoonful of black beans (use a slotted spoon to drain off coconut milk), equal amounts chorizo and tomato mixture, 2 eggs, cheese and cilantro. Place fried plantains along the side.
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