Mexican-Style Eggs

Name: Mexican-Style Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams refried beans or one 15-ounce can pinto or black beans; 4 6-inchs 6-inch corn tortillas; 2 to 4 eggs (1 to 2 per person); 283 grams red enchilada sauce or one 16-ounce jar salsa

Mexican-Style Eggs might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 542 calories, 31g of protein, and 7g of fat per serving. If you have corn tortillas, one 16-ounce jar salsa, one 15-ounce can pinto, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Enchilada Sauce