Blisters on My Sisters

Name: Blisters on My Sisters
Yield: 4 servings
Ingredients: 1 6 corn tortillas, warmed; 1 2 cups cooked white rice; 1 1 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained; 1 2 roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped; 1 Minced jalapeño or chipotle peppers; 1 2 extra-large eggs; 1 2 big handfuls of arugula

From the kitchen of Carly

Charred tortillas cradle a jumbled rice and black bean base, crowned with a runny egg and peppery arugula. Jalapeño heat cuts through creamy yolks and earthy beans. Messy, satisfying, and ready in twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 corn tortillas, warmed
12 cups cooked white rice
11 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained
12 roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped
1Minced jalapeño or chipotle peppers
12 extra-large eggs
12 big handfuls of arugula

Instructions

Heat the tortillas on the griddle or in whatever way you like to heat tortillas.
In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers.
Mush it all up together.
Meanwhile, cook the eggs sunny-side up.
To serve, put 1 handful of arugula in the bottom of two plates.
Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly.
Carefully slide the sunnies on top of that, and serve.