Prep 10 mins
Cook 7 mins
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!
- 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)
- 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.
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!