A nice change from tortillas, easy! Just a nice variation.
3 large russets potatoes
2 T. olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 1/2 c Mexican cheese mix
1 (15 oz) can black beans drained and rinsed, or homemade, rinsing
6 large eggs
Salsa to your taste
Avocado slices
Preheat oven to 350 degrees.
While waiting, pierce potatoes and microwave 12 minutes.
Halve the potatoes lengthwise and scoop out the potato flesh. except for a 1/2 inch border around the potato for stability.
Brush the potatoes inside and out with olive oil. Sprinkle with salt and pepper. Place facing up on cookie sheet.
Put cheese inside of potato boats, then layer black beans.
Crack the eggs, one per boat, bake until eggs whites are firm but yolks are still soft. 15-20 minutes,
When potatoes boats are cooled add salsa and avocado chunks.
The potatoes you scooped out can be added as a side dish or saved for a later meal.
Thanks to *Simply Vegetarian Cookbook