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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Serve with brown rice & avocado slices Ingredients:
1 (15 ounce) can pinto beans, rinsed & drained |
1/2 cup tomatillo salsa |
8 corn tortillas |
3/4 cup cheddar cheese, shredded |
4 eggs |
cooking spray |
salt & pepper, to taste |
Directions:
1. Preheat oven to 400°F Combine beans and salsa in a bowl.
2. Spray each side of the tortillas with cooking spray and stack them (overlapped by 3-in) in pairs of two. Spread about 1/3 C of the bean/salsa mixture over each pair and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 10 minutes.
3. Meanwhile cook eggs (seasoned with salt & pepper) to desired doneness.
4. Serve hot, with one egg on top of each pair of tortillas.
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