Papadzules Eggs and Asparagus in Tortillas with Pepita

Ingredients:

• 8 corn tortillas

• 8 large eggs

• 1 bunch of asparagus, trimmed

• 1 cup pepitas (pumpkin seeds)

• 1 cup fresh cilantro, chopped

• 1 cup queso fresco, crumbled

• 1 cup cooked black beans (optional)

• 1 tablespoon olive oil

• Salt and pepper to taste
  

For the Papadzules Sauce:

• 2 cups tomato sauce

• 1/2 cup onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• Salt and pepper to taste
  

Instructions:

1. Prepare the Papadzules Sauce:

1. Heat olive oil in a saucepan over medium heat. Add chopped onion and minced garlic, and sauté until translucent.

2. Stir in ground cumin and coriander, cook for another minute.

3. Pour in the tomato sauce, season with salt and pepper, and simmer for about 10 minutes until flavors meld. Set aside.

2. Cook the Asparagus:

1. Heat olive oil in a skillet over medium heat. Add trimmed asparagus and cook until tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

3. Prepare the Eggs:

1. In the same skillet, crack eggs and cook to your desired doneness (scrambled, fried, or poached). Season with salt and pepper.

4. Toast the Pepitas:

1. In a dry skillet, toast the pepitas over medium heat until they are fragrant and slightly browned, about 5 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.

5. Assemble the Tortillas:

1. Warm the corn tortillas in a skillet or microwave until they are pliable.

2. Spread a spoonful of Papadzules sauce on each tortilla.

3. Place a portion of cooked asparagus and eggs on each tortilla.

4. Sprinkle with toasted pepitas, crumbled queso fresco, cooked black beans (if using), and chopped cilantro.

6. Serve:

1. Roll up the tortillas and serve immediately.

2. You can serve any extra Papadzules sauce on the side for dipping.
   

Enjoy your Papadzules Eggs and Asparagus in Tortillas with Pepita!