This dish is easy to make and packed full of flavor. Pinto beans and eggs add nutrients while green chiles, cilantro, and lime juice add spice and fresh zest!
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.