Photo: Thayer Allyson Gowdy
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Amount per serving
- Calcium: 153mg
- Calories: 512
- Calories from fat: 0%
- Carbohydrate: 47g
- Cholesterol: 378mg
- Fat: 28g
- Fiber: 10g
- Iron: 4mg
- Protein: 20mg
- Saturated fat: 13g
- Sodium: 558mg
- 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)
- 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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