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)

Directions RichSnippets

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Recipe Details

Serves: 
2

Nutrition

Calories per serving:

945 calories

Dietary restrictions:

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

Daily value:

47%

Servings:

2
  • Fat 26g 40%
  • Carbs 129g 43%
  • Saturated 8g 40%
  • Fiber 28g 111%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 9g
  • Polyunsaturated 7g
  • Protein 52g 103%
  • Cholesterol 558mg 186%
  • Sodium 4,392mg 183%
  • Calcium 293mg 29%
  • Magnesium 246mg 61%
  • Potassium 1,833mg 52%
  • Iron 12mg 67%
  • Zinc 6mg 39%
  • Phosphorus 1,016mg 145%
  • Vitamin A 240µg 27%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 125µg 31%
  • Vitamin B12 1µg 22%
  • Vitamin D 3µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 10µg 12%
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