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:

950 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

47%

Servings:

2
  • Fat 45g 69%
  • Carbs 274g 91%
  • Saturated 14g 69%
  • Fiber 68g 272%
  • Trans 0g
  • Sugars 45g
  • Protein 107g 214%
  • Cholesterol 1,116mg 372%
  • Sodium 9,502mg 396%
  • Calcium 623mg 62%
  • Magnesium 519mg 130%
  • Potassium 3,819mg 109%
  • Iron 26mg 145%
  • Zinc 12mg 82%
  • Phosphorus 2,204mg 315%
  • Vitamin A 5,406IU 108%
  • Vitamin C 66mg 110%
  • Thiamin (B1) 1mg 38%
  • Riboflavin (B2) 2mg 92%
  • Niacin (B3) 7mg 34%
  • Vitamin B6 2mg 96%
  • Folic Acid (B9) 250µg 63%
  • Vitamin B12 3µg 45%
  • Vitamin D 6µg 2%
  • Vitamin E 4mg 21%
  • Vitamin K 22µg 27%
  • Fatty acids, total monounsaturated 16g
  • Fatty acids, total polyunsaturated 11g
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