> 1 (14.5 oz) can diced tomatoes
> 1 cup mild salsa
> 1 (15.5 oz) can low-sodium black beans, rinsed and drained
> 4 large eggs
> 4 multigrain tortilla wraps
> 4 oz queso blanco or crumbled feta
Place the diced tomatoes and salsa in a saucepan and bring to a boil. Simmer on low heat for 5 minutes. Add the black beans and cook until heated through, 2 minutes.
Reduce heat to medium. Crack the eggs one-by-one in a small bowl, and slide into the salsa, leaving an inch of space between each egg. Cover and cook for about 8–10 minutes, or until eggs set.
Meanwhile, place tortillas on a plate and cover with a wet paper towel. Microwave on high for 30 seconds to steam and soften the tortillas.
Use a spoon to scoop out the cooked eggs from the salsa. Place one egg on each tortilla, followed by a spoonful of salsa, avocado, and 1 tbsp shredded cheese. Serve immediately.