2 cups finely chopped tomatoes
2 T finely chopped red onion
1 T finely chopped jalapeño pepper
¼ cup chopped cilantro leaves
1 scallion, chopped
½ t red wine vinegar
Zest and juice of ½ lime
1 T extra-virgin olive oil
Sea salt, to taste
2 flour tortillas
1 can enchilada red sauce
Monterey Jack cheese, shredded or finely chopped
1 can black beans, heated
4 eggs, scrambled
1 avocado, sliced
Chorizo sausage, optional
Country fried potatoes, optional
In a large cast-iron skillet over medium heat, toast one side of the tortilla.
Spread on a ladle of the enchilada sauce.
Sprinkle on half of the cheese.
On half of the tortilla, add some beans and then top with half of the scrambled eggs.
Fold the tortilla over and using a large spatula, place on a baking sheet and keep warm in a 225 degree F oven while preparing the other tortilla.
Place each tortilla on warm plates.
Tuck in some salsa, avocado slices, and cilantro.
Place a scoop of sour cream on the side and serve with Chorizo and potatoes, if desired.