Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2004

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 topped tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

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  • Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

  • Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Chef's Notes

Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.

Nutrition Facts

340 calories; calories from fat 26%; fat 9.8g; saturated fat 3.2g; mono fat 2.7g; poly fat 1g; protein 15.7g; carbohydrates 37.8g; fiber 6.1g; cholesterol 222mg; iron 2.1mg; sodium 970mg; calcium 153mg.
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