Ingredients Jump to Instructions ↓

  1. 1 1/2 cups very thinly sliced romaine lettuce

  2. 1 scallion, sliced

  3. 2 tablespoons chopped fresh cilantro

  4. 3 teaspoons canola oil, divided

  5. 2 teaspoons lime juice

  6. 1/4 teaspoon salt, divided

  7. 1/4 teaspoon freshly ground pepper, divided

  8. 1 15-ounce can pinto beans, rinsed

  9. 1/2 cup prepared green salsa , (see Tip)

  10. 8 6-inch corn tortillas

  11. Canola oil cooking spray

  12. 3/4 cup shredded sharp Cheddar cheese

  13. 4 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.

  3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.

  4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)

  5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.


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