Perfect for a Meatless Monday dinner – or an ideal weekend breakfast treat – this is a hearty meal any time of the day. The recipe calls for queso fresco, a soft, crumbly Mexican cheese, but you can substitute feta or even shredded cheddar if you prefer.
Ingredients • 1 (10-ounce) can diced tomatoes and green chiles, undrained • 1 (10-ounce) can red enchilada sauce • 1/3 cup chopped fresh cilantro • 1 tablespoon fresh lime juice • 2 tablespoons water • 1 (16-ounce) can pinto beans, rinsed and drained • Cooking spray • 4 large eggs • 4 (8-inch) fat-free flour tortillas • 1 cup (4 ounces) crumbled queso fresco cheese
PREPARATION Prep Time: 20 minutes
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside. Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook eggs 1 minute on each side or until desired degree of doneness. Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon ½ cup sauce around each egg; sprinkle each serving with ¼ cup cheese.