Serve this meatless main dish with a fruit salad. Most of the seasoning is from the picante sauce, so taste it and make sure you like it before preparing the recipe.
4 (6-inch) corn tortillas
1/2 cup picante sauce
1/4 cup ketchup
1 (15-ounce) can pinto beans, drained
4 large eggs
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
How to Make It
Preheat oven to 450°.
Lightly coat both sides of corn tortillas with cooking spray, and place on a baking sheet. Bake at 450° for 5 minutes on each side or until tortillas are crisp.
While tortillas bake, combine the picante sauce, ketchup, and pinto beans in a large nonstick skillet; bring to a simmer over medium-high heat, stirring frequently. Using a wooden spoon, make 4 small wells in bean mixture, 2 inches apart. Break 1 egg into each well, and sprinkle evenly with salt. Cover and cook 5 minutes or until egg is desired degree of doneness.
Place 1 tortilla on each of 4 plates; top each serving with 1/2 cup bean mixture and 1 egg. Sprinkle each serving with 1 tablespoon chopped cilantro.