Mexican-Style Eggs Recipe

Author: Pilar Guzman, Fake It, Don't Make It, Real Simple AUGUST 2004

Nutrition

Cal/Serving: 475
Daily Value: 24%
Servings: 2

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g17%
Saturated3g17%
Trans0g0%
Carbs68g23%
Fiber17g68%
Sugars11g0%
Protein27g54%
Cholesterol279mg93%
Sodium2375mg99%
Calcium156mg16%
Magnesium130mg32%
Potassium955mg27%
Iron7mg36%
Zinc3mg20%
Phosphorus551mg79%
Vitamin A1351IU27%
Vitamin C16mg27%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg23%
Niacin (B3)2mg9%
Vitamin B60mg24%
Folic Acid (B9)63µg16%
Vitamin B121µg11%
Vitamin D2µg0%
Vitamin E1mg5%
Vitamin K5µg7%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
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INGREDIENTS

  • 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)

Recipe Details

Servings 2 servings