Happy Cinco de Mayo!
We will be enjoying many great dishes this weekend, but I thought I’d share a simple one I prepare for my family for breakfast.
Prepare rice and beans at least a day before. I am not one to veer from the recipe printed on the bag.
Buy one bag of black beans and one bag of whole grain brown rice.
Scramble two eggs
Prepare Pico de gallo …
1 c cilantro
1 c tomato
3 limes
1 c onion
1/2 scallions
1 clove of garlic
Chop everything and place in a jar squeeze enough lime to make it have a slight kick in flavor and salt and pepper to taste.
Spray a little olive oil on frying pan and place tortilla and layer in a little rice, beans, eggs, pico de gallo and top with another tortilla and weight with the heaviest pan available. My family likes a little cheese on theirs but we have this without cheese and it is muy deliciouso either way.
I served it with a kale juice as a nod to my friend Margaret Turewicz. We spent ten days in Puerta Vallarta and she drank Kale juice every day. Our daughter and I could hardly watch her drink it, but now we understand how great you feel. I mix mine with just a little fruit…apple or berries of any kind in the blender to hide the bitter bite of the kale. 
Trish Southard 
What a yummy thing to eat any day, but especially on Cinco de Mayo in Texas! I like all these details, from how to make pico de gallo to weighting the tortilla with that pan. Love your ideas–swapping these little lessons we’ve learned in the kitchen is so helpful to me. We learn different things, so that while I’m learning to spin crepe batter in a skillet, you’re learning to smash down a tortilla so it’s nice and flat and all the ingredients smoosh together. Brilliant!