Latin-Inspired Huevos

Yield: 8 servings

16 fresh corn tortillas, heated

1 can black beans, drained and rinsed

1 small can (about 1 cup) mexi-corn

1/4 cup diced onion

1 tsp. minced garlic

2 tbsp. coconut oil

16 eggs, cooked your way (fried, poached, scrambled, etc.)

8 tbsp. salsa

4 tbsp. chopped cilantro

Saute the beans, onion, corn, and garlic in the coconut oil. Layer one tortilla on the plate and top with about 1/4 cup of the bean mixture. Top with another corn tortilla. Top that with another 1/4 cup of the bean mixture and 2 cooked eggs. Top that with salsa, cheese, and cilantro. Serve immediately.