Motul-Style Fried Egg Tortilla Stack with Spiced Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty Yucatecan breakfast featuring fried eggs atop homemade tortillas layered with a spicy tomato-chili bean sauce, finished with avocado and cheese. This mexican-inspired breakfast ready in about 30 minutes combines corn tortillas, large eggs, black beans, cooked into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium corn tortillas
• 4 large eggs
• 1 cup black beans, cooked
• 1 medium tomato, finely chopped
• 1 small fresh chili peppers, finely chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp vegetable oil
• 1/2 ripe avocado, sliced
• 1/4 cup crumbled white cheese (queso fresco or feta)
• 1 small ripe plantain, sliced and fried
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 1/4 cup finely chopped onion, 1 minced garlic clove, 1 medium chopped tomato, and 1 small finely chopped fresh chili pepper. Cook for 5 minutes until vegetables are softened and fragrant.
2. Step 2: Add 1 cup cooked black beans to the skillet along with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir and cook for 3 minutes until heated through and flavors meld. Remove from heat.
3. Step 3: In a separate non-stick skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Fry 4 large eggs sunny-side up until whites are set but yolks remain runny, about 3-4 minutes.
4. Step 4: Warm 4 medium corn tortillas on a dry skillet for 30 seconds per side until pliable.
5. Step 5: Assemble by placing one tortilla on each plate, spooning a quarter of the spiced beans evenly on top, then placing a fried egg on each. Garnish with sliced 1/2 ripe avocado, 1/4 cup crumbled white cheese, and a few slices of fried ripe plantain on the side.