Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 8 large eggs, beaten to blend

  3. 2/3 cup evaporated milk

  4. 1 cup shredded Mexican blend cheese, divided

  5. 2 tbsp. canned, diced mild green chilies

  6. 1/8 tsp. pepper

  7. 2 medium sized corn tortillas, cut into strips

  8. 1 cup prepared mild salsa

  9. 1 large ripe avocado, peeled, pitted and diced

  10. 15 ounce can black beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Whisk together eggs, evaporated milk, 1/2 cup shredded cheese, diced chilies and pepper in a medium bowl. Coat the inside of a large skillet with cooking spray. Heat skillet over medium heat. Add tortilla strips to skillet and cook, stirring occasionally, until lightly browned. Pour egg mixture over tortilla strips. Cook, stirring frequently, until eggs are set. Sprinkle remaining 1/2 cup shredded cheese over top of eggs and cook about 30 seconds until melted. Spoon salsa, avocado and black beans over eggs and serve.


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