Ingredients
| corn tortillas |
4 (6-inch)
|
| extra-virgin olive oil, divided |
3 tsp
|
| garlic |
1 clove
|
| no-salt-added pinto beans, drained and rinsed |
1 (15-ounce) can
|
| mild green chiles |
1 (4-ounce) can
|
| chili powder |
2 tsp
|
| fresh lime juice |
1 Tbsp
|
| lime, cut into 4 wedges |
1
|
| large eggs |
4
|
| kosher salt |
1/4 tsp
|
| cracked black pepper |
1/8 tsp
|
| pico de gallo |
1/4 cup
|
| small avocado, diced |
1
|
| radishes, thinly sliced |
3
|
| finely shredded romaine lettuce |
2 cups
|
Directions
- PREHEAT oven to 400°F. Lightly SPRAY both sides of tortillas with cooking spray and ARRANGE on a large baking sheet. BAKE for 5 minutes then FLIP and COOK on the other side until lightly browned, about 5 more minutes.
- HEAT 1 teaspoon of the oil in a large skillet over medium heat. ADD garlic and COOK until fragrant, 30 seconds. STIR in the pinto beans, green chiles, and chili powder and COOK, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. TURN heat off, STIR in lime juice, and gently MASH with the back of a spoon or fork. TRANSFER mixture to a bowl; COVER with a lid or piece of foil to keep warm.
- WIPE out the skillet, ADD 2 remaining teaspoons of oil, and SET over medium heat. CRACK eggs one at a time into the skillet and SPRINKLE with salt and black pepper. COOK until whites are set and edges are crisp, about 3 minutes.
- SPREAD bean mixture on baked tortillas and GARNISH with pico de gallo, avocado, radishes, and lettuce. TOP each with an egg and SERVE with a lime wedge.
Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
337
|
| Total Fat |
17 g
|
| Saturated Fat |
3.2 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
2.7 g
|
| Monounsaturated Fat |
9.4 g
|
| Cholesterol |
186 mg
|
| Sodium |
559 mg
|
| Total Carbohydrates |
35 g
|
| Fiber |
6 g
|
| Sugars |
2 g
|
| Added Sugars |
0 g
|
| Protein |
14 g
|