Ingredients
The following ingredients have 4 Servings
- 4 taco-sized (7-inch) flour tortillas (substitute corn tortillas for gluten-free)
- vegetable oil for sautéing
- 1 jar tomato salsa (your favorite)
- 1 can refried beans
- 8 eggs
- 4 ounces shredded cheddar or monterey Jack cheese (1 cup)
- Salt and fresh ground pepper, to taste
- Suggested garnishes (choose any or all)
- Salsa
- Sliced scallions
- Sliced avocado (spritzed with lime to keep from turning brown)
- Sliced jalapeños
- Sour cream
Instruction
- Heat 1 teaspoon of oil in a large non-stick skillet. Using tongs, slide a tortilla around in the hot oil and let it brown for about 45 seconds per side. Transfer to a baking sheet. Repeat with the other 3 tortillas, placing 2 tortillas on each baking sheet. Put a heaping tablespoon of salsa on each tortilla and spread it around with the back of the spoon. Put 1/4 of the refried beans in the center of each tortilla and spread the beans evenly over the salsa.
- Heat 2 tablespoons of oil over medium heat in a large non-stick skillet until hot but not smoking. Crack 4 eggs into the skillet, spacing them carefully so they don't overlap. Cook the eggs for a couple of minutes until just a little less done than you like them, as they will cook a bit more in the oven. Using a spatula, carefully slide two eggs onto each tortilla. Repeat the process with the remaining 4 eggs. Sprinkle the grated cheese evenly over each tortilla.
- Put the pans in the oven and bake for 4-5 minutes, until the cheese melts and everything is heated through.
- Serve with a selection of garnishes.
