Salsa
1 1/2 C. prepared low sodium salsa
1 151/2-ounce can reduced sodium black beans, rinsed and drained
12 small stuffed green olives, sliced (optional)
1 tsp. ground cumin
1 1/2 tsp. arrowroot or cornstarch mixed with 2 T. water (slurry)

Eggs and Tortillas
6 6-inch corn tortillas
1/4 tsp. salt
6 whole eggs or *1 1/2 C. egg substitute

Garnish
Chopped fresh cilantro, cilantro
1 tsp. dried crushed red pepper flakes

Preheat the oven to 350° F. Take eggs out of refrigerator so they can warm to room temperature. Combine the salsa, black beans, olives (if you are using them), and cumin. Add the slurry and stir over medium heat until the salsa is glossy and thickened. Set aside until the eggs are ready. Wrap the tortillas in waxed paper and heat in the microwave about 2 or 3 minutes or until all are warm. Pour 2 inches of water and salt into a large, shallow skillet and bring to a simmer. Break an egg into a small dish or saucer and slide gently into the simmering (not boiling) water. Repeat with the rest of the eggs, one by one. When all the eggs have been added, give the pan a gentle shake to allow the hot water to flow over the tops of the eggs and cook them lightly. (Keep the water just barely simmering.) After about 4 minutes, the whites should be firm and the yolks runny. Serve immediately. Place a hot tortilla on each warmed salad plate and spoon a healthy dollop of the salsa into the middle of the tortilla. Top with a poached egg or a 1/4-C. scoop of the scrambled eggs. For garnish, sprinkle the chopped cilantro and red pepper flakes over the eggs. Offer more pepper flakes in a small dish for those who like it more than just hot.

**If you choose to use egg substitute, heat a medium skillet over medium-low heat. Spray with cooking spray and pour in the egg substitute. When the eggs start to set, push gently with a spatula, moving the cooked part to the center of the pan and letting the uncooked part run to the bottom of the pan. It is important that the eggs stay soft and glossy. They can be ruined by overcooking or over-stirring.

Yield: 6 servings
Calories: 187
Fat: 7g
Fiber: 5g

With Egg Substitute:
Calories: 142
Fat: 2g
Fiber: 5g