- Gluten Free
Why we love it:
- 8 Corn Tortillas
- 1 teaspoon Vegetable Oil
- 1 15-ounce can Pinto Beans
- 1 Tablespoon Chili Powder
- 2 teaspoons Unsalted Butter (divided)
- 8 Eggs (or 4 - depending how many you want per person)
- 1⁄2 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 cup Cheddar Cheese (shredded)
- 2 cups Salsa (or enchilada sauce)
- 1 Avocado
- 1 Lime
- 4 teaspoons Sour Cream
1. PREHEAT THE OVEN TO 425 DEGREES
Brush the tortillas with oil on both sides and divide them between 2 baking sheets so they aren’t touching. Bake for about 5 - 6 minutes, flipping once, so they become crispy and golden at the edges.
Remove when done.
Meanwhile, drain the beans and add to a small pot. Add the chili powder and ½ of the butter and bring to a simmer over medium heat. Mash with a fork to get a thicker consistency but some chunks are good.
Melt the remaining butter in batches in a sauté pan and crack in the eggs to cook them sunny side up. If you’re doing 2 eggs per pan, you might need to do 2 batches. Sprinkle with a pinch of salt and pepper to taste. Let the eggs sizzle without touching them until the center yolk is just set (or cover and cook longer to meet your preference).
While the eggs are cooking, smear 4 of the tortillas with beans. Top with cheese evenly (or to taste). And spoon the salsa evenly over the other 4 tortillas. Return to the oven for about 3 minutes or until the cheese has melted.
Slide the salsa topped tortillas onto the bean topped ones. Top each with an egg.
Serve on a plate garnished with sliced avocado, a slice of lime, and a dollop of sour cream.