Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Canola oil, for frying
4 6-inch corn tortillas
1/2 medium white onion, finely chopped
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1 tablespoon minced chipotle in adobo sauce
Salt and pepper
1/2 cup canned low-sodium refried beans
1 tablespoon unsalted butter
4 large eggs
1/4 cup crumbled queso fresco or Cotija
2 tablespoons cilantro leaves
1 avocado, peeled, pitted and sliced
How to Make It
Place a baking sheet in oven; preheat to 250°F. Add 1/4 inch of oil to a skillet; turn to medium-high. Once oil shimmers, fry tortillas individually until golden, turning once. Transfer tortillas to pan in oven.
Pour off all but 1 Tbsp. oil from skillet. Reduce heat to medium; add onion. Sauté until softened, about 3 minutes. Add garlic; sauté 1 minute. Add tomatoes, chipotle and 1/2 tsp. salt and cook, stirring, for 5 minutes. Remove from heat; puree in a blender until smooth. Return to pan.
In a bowl, microwave beans until hot, about 1 1/2 minutes. Melt butter in a second skillet over medium heat. Add eggs; season with salt and pepper. Fry until whites are set, about 3 minutes. Spread beans on tortillas; top with eggs, sauce, cheese, cilantro and avocado.
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