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

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