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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 6-inch corn tortillas |
1 16-ounce can of refried beans or one 15-ounce can pinto or black beans |
1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa |
2 to 4 eggs (1 to 2 per person) |
Directions:
1. Heat oven to 250° F. Wrap the tortillas in foil and place in oven.In a saucepan, over medium-low heat, heat the beans.In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
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