Recipe by PamLuvs2Cook
My good friend Melissa makes these for breakfast and dinner. I love Mexican food so these are right up my alley and make for a very filling, satisfying meal. The options for this recipe are endless. This recipe can be as mild or as spicy as you like it. Enjoy!
Top Review by Mrs. Beckman
Okay, the idea of this meal is yummy and I fixed it up to taste good, but as written I wasnt a fan. If you break the egg right into the skillet it is all runny and gross since it is on top of a sauce. I ended up scrambling the eggs seperately and then doing tortillas with beans, sauce, and the egg on top. I think it would taste good with the egg fried...imma try it!
- 4 corn tortillas
- 1 (16 ounce) can refried beans or 1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans
- 1 (10 ounce) can red enchilada sauce or 1 (10 ounce) jar salsa
- 2 -4 eggs (1 to 2 per person)
Directions See How It's Made
- 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.