Mexican-Style Eggs

Author: 
Pilar Guzman, Fake It, Don't Make It, Real Simple AUGUST 2004
  • 6-inch corn tortillas
  • 16-ounce can of refried beans or one 15-ounce can pinto or black beans
  • 10-ounce can of red enchilada sauce or one 16-ounce jar salsa
  •   2 to 4 eggs (1 to 2 per person)
  • 4 6-inch corn tortillas
  • 1 16-ounce can of refried beans or one 15-ounce can pinto or black beans
  • 1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa
  • 2 to 4 eggs (1 to 2 per person)

Directions RichSnippets

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Recipe Details

Serves: 
2

Nutrition

Calories per serving:

945 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

47%

Servings:

2
  • Fat 52g 80%
  • Carbs 258g 86%
  • Saturated 16g 80%
  • Fiber 55g 221%
  • Trans 0g
  • Sugars 46g
  • Monounsaturated 18g
  • Polyunsaturated 13g
  • Protein 103g 207%
  • Cholesterol 1,116mg 372%
  • Sodium 8,785mg 366%
  • Calcium 587mg 59%
  • Magnesium 492mg 123%
  • Potassium 3,665mg 105%
  • Iron 24mg 134%
  • Zinc 12mg 78%
  • Phosphorus 2,032mg 290%
  • Vitamin A 480µg 53%
  • Vitamin C 66mg 110%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 2mg 130%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 2mg 93%
  • Folic Acid (B9) 250µg 63%
  • Vitamin B12 3µg 45%
  • Vitamin D 6µg 2%
  • Vitamin E 5mg 23%
  • Vitamin K 20µg 25%
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