Mexican Breakfast - cooking recipe

Ingredients

14 ounces pinto beans
2 tablespoons canola oil
1 garlic clove, minced
1/2 onion, chopped
1 fresh jalapeno pepper, sliced and seeded
1/2 avocado, sliced
4 eggs
4 -6 corn tortillas
3 sprigs fresh cilantro
hot sauce
3 slices bacon, cooked and crumbled

Preparation

Drain beans, saving liquid. Saute garlic, jalapeno and onion until onion is translucent. Add beans and mash with potato masher or fork. Add small amount of bean liquid if needed. Keep warm.
Fry the eggs over medium.
Steam tortillas.
On a plate, lay down two tortillas, top with bean mixture, crumbled bacon and two eggs. Garnish plates with two slices of avocado and a few sprigs cilantro. Serve with hot sauce and extra tortillas.