Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 servings

How to Make It

Step 1

Place beans in a food processor; process until smooth. Combine beans, 2 tablespoons salsa, and 2 tablespoons water in a small saucepan over low heat until warm, stirring occasionally. Keep warm.

Step 2

Heat a large nonstick skillet over medium-high heat. Lightly coat both sides of each tortilla with cooking spray. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with remaining tortillas.

Step 3

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.

Step 4

Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 1 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon green onions, and 1 tablespoon fresh cilantro. Serve with lime wedges.

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Ratings & Reviews

keester's Review

March 28, 2011
My husband says this may be the best thing I've ever made. It was fantastic. Sure, it involved some prep work but was well worth the effort.

KJBCooks's Review

June 02, 2010
Excellent way to serve a restaurant favorite at home and healthy.

StephNoVA's Review

May 19, 2010
So delicious! We cooked the beef in the crockpot on low for 6 hours the night before, then put it into the frig in the morning so we could skim the fat and still make it for dinner that night. We also used vegetarian refried beans to make it a little quicker!