Mexican-Style Eggs

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)

Preparation

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.