In a small frying pan, sauté 2 tablespoons of chopped jalapeño peppers in 1 tablespoon olive oil (reserve remaining 3 tablespoons olive oil for lateover medium heat for 2-3 minutes, until tender. Remove from heat.

In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, salt, cumin, and cayenne pepper. In another large mixing bowl, whisk milk, maple syrup, eggs, and apple cider vinegar. When egg and milk are completely integrated, whisk in finely chopped cilantro. Pour wet ingredients into dry, gently incorporating with a whisk until no large clumps remain. Add in grated cheddar cheese and use whisk to combine.

Preheat oven to 200º to keep prepared waffles warm while you make the full batch. Prepare waffle iron and cook waffles according to your machine’s specifications. (Mine took about 3 tablespoons of batter per waffle square, and cooked 3 ½ minutes each time.) Keep warm on a baking sheet in oven while you prepare the rest.

In a frying pan, heat olive oil over medium heat. Add minced garlic, drained black beans, sea salt, and cumin, and stir to integrate ingredients. Sauté for about five minutes, stirring occasionally. Remove from heat and keep covered until ready to serve.

In a frying pan, heat butter or oil over medium-high flame. When pan sizzles to a drop of water, crack in desired number of eggs and fry until white is completely cooked through. Pro tip: Use a silicone spatula to push the egg white that remains close to the yolk to the outer edges of the frying egg so that the entirety of the egg white cooks evenly. Eggs are done when yolk has reached desired level of runniness

or doneness.

Top waffles with cumin black beans, fried egg, sliced avocado, salsa, and sour cream. Finish with a sprinkle of fresh cilantro, some flaky sea salt, and a dash of cayenne pepper.

Serve with milk, of course!