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Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 2 tablespoons water

  3. 1/2 teaspoon chili powder

  4. 1/4 teaspoon ground cumin

  5. 5 (10-inch) flour tortillas

  6. 1 (15-ounce) can refried beans with green chilies - divided use

  7. 2 cups (8 ounces) shredded reduced-fat cheddar cheese - divided use

  8. 1/2 cup part-skim ricotta cheese

  9. 1 (12-ounce) jar tomato salsa - divided use

  10. 1 cup shredded zucchini Cilantro sprigs, optional

Instructions Jump to Ingredients ↑

  1. In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside. Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the cheddar cheese. Top with the remaining tortilla. Bake in preheated 350 °F (175°C) oven 20 minutes. Remove from oven and top with remaining salsa and cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with cilantro sprigs, if desired.

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