1 tsp corn oil
4 corn tortillas
1 cup cilantro (and lime refried beans, warm)
10 spears asparagus (trimmed and blanched)
1/2 cup Tascosa Hot Sauce
4 eggs (fried sunny side up)
1 avocado (sliced)
1/4 cup queso fresco (or feta, crumbled, optional)
1 handful cilantro (chopped)
Heat the oil in a pan and lightly toast the tortillas.
Divide the tortillas between two plates and top with the beans followed by the asparagus, salsa, eggs, queso fresco, avocado and cilantro.
Adapted from: yummly.com