8 corn tortillas
8 bananas, peeled, cut in half lengthwise
2 T. butter
1 c. coarsely chopped cilantro leaves
1 1/2 c. feta cheese crumbled
3 c. prepared black beans
1 1/2 c. frozen peas, thawed
Pico de gallo:
3 Roma tomatoes, chopped
juice of 1 lime
1 fresh jalapeno pepper, seeds removed and minced
1 T. coarsely chopped cilantro leaves
salt and pepper to taste
For the pico de gallo, mix all ingredients together. Taste and season with salt and pepper as needed. Set aside.
Prepare your favorite recipe of black beans. Canned black beans can be substituted, but make sure you season them well.
Melt butter in a skillet over medium-high heat. Place bananas, cut side down, in hot butter and saute until they just begin to brown. Set aside.
In the same skillet, fry eggs just the way you like them.
As the eggs are frying, warm corn tortillas.
To serve, place one warm corn tortilla on each plate. Top with warm black beans. Slide two fried eggs per person onto the bed of black beans. Sprinkle with 1/4 of the feta cheese, 1/4 of the greens peas, a good sprinkling of cilantro and a generous dollop of pico de gallo.
Surround with warm bananas and serve immediately.