Rate this recipe!
| Servings |
|
Ingredients
- 1 10 oz can diced tomatoes and green chiles, undrained
- 1 10 oz can red enchilada sauce
- 1/3 cup chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 2 Tbsp water
- 1 15 oz can, rinsed and drained, or 1-3/4 cups cooked, dry-packaged pinto beans
- Cooking spray
- 4 large eggs
- 4 8-inch fat-free flour tortillas
- 1 cup crumbled queso fresco cheese
Ingredients
|
Rate this recipe!
|
Instructions
- In a medium saucepan, combine the tomatoes and enchilada sauce; bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thick. Remove from heat; stir in cilantro and lime juice. Set aside.
- Place water and beans in a microwave-safe bowl and partially mash with a fork. Cover and microwave on HIGH for 2 minutes or until hot.
- Heat a large, nonstick skillet coated with cooking spray over medium heat. Add eggs; cook 1 minute on each side or until done to desired degree.
- Warm tortillas according to package directions. Spread approx. 1/3 cup beans over each tortilla; top with an egg. Spoon 1/2 cup sauce around the egg; sprinkle each serving with 1/4 cup cheese. Makes 4 servings.
Recipe Notes
Recipe and photo courtesy of the U.S. Dry Bean Council.
Share this Recipe
Powered by WP Ultimate Recipe