If you have a gas stove go ahead and heat the tortillas directly over that open flame; a little bit of char goes a long way to enhance their corn flavor. But don’t worry, they’ll be fine warmed in the oven, too. For a milder salsa, omit the jalapeño or just use a part of it. Cook, relax and enjoy!
What you’ll need:
8 oz tomatillos 1 medium yellow onion 1 jalapeño fresh cilantro sprigs 2 limes 1 piece jicama 2 oz slab bacon 15-oz can black beans 4 corn tortillas ¼ tsp cayenne pepper coarse salt freshly ground black pepper olive oil 2 large eggs
rimmed baking sheet large non-stick skillet blender, food processor or immersion blender strainer
- Broil vegetables
Preheat broiler; set rack 4 inches from heating element. Remove husk from tomatillo. Trim onion, discard peel, and cut into ½-inch wedges. Arrange on a rimmed baking sheet with tomatillos and jalapeño. Broil until all are charred, 6–8 minutes.
- Finish salsa
Remove stem from jalapeño and discard. Transfer onion, tomatillos, and jalapeño to a blender or food processor (or place all in a bowl and use an immersion blender). Add all but a few sprigs cilantro (stems and leaves) and puree until smooth. Halve limes and squeeze in one of them; season with salt and pepper.
- Dress jicama
Peel jicama; halve and thinly slice. Place in a bowl and squeeze remaining lime over top. Add cayenne to taste and toss to coat. Wrap tortillas in aluminum foil and place in still warm oven to heat while you prepare the filling.
- Make beans
Rinse and drain beans. Cut bacon into ¼-inch pieces. Cook bacon in a large non-stick skillet over medium heat, stirring occasionally, until golden, about 4 minutes. Add beans, season with salt and pepper, and cook, stirring, until beans are heated through, 2 minutes.
- Cook eggs
Transfer beans and bacon to a bowl. Beat eggs in a separate bowl and season with salt and pepper. Heat 1 tablespoon oil in the same skillet over medium. Add eggs and cook, stirring gently until large curds form, about 2 minutes.
- Build tacos
Fill tortillas with black bean mixture and top with eggs, salsa and remaining cilantro. Serve with chile-lime jicama. Enjoy!