Nutrition Facts

Serving Size½ of recipe
Total Fat22 g
Saturated Fat6 g
Sodium867 mg
Total Carbohydrate31 g
Dietary Fiber8 g
Protein18 g

Servings and Times


Ingredients and Preparation

Plum tomatoes, chopped2
White onion, chopped¼
Garlic clove, chopped1
Cilantro1 + 2 tablespoons
Canola oil1 + 2 teaspoons
Salt¼ + 1/8 teaspoon
Corn tortillas2
Freshly ground pepper to taste
Refried beans, warmed on the stove½ cup
Reduced-fat sour cream2 tablespoons
Avocado, diced½
Shredded Monterey Jack cheese¼ cup
  1. Directions
  2. In a blender or food processor, combine the tomatoes, onion, 1 tablespoon cilantro, and garlic until almost smooth.
  3. Heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomato sauce and cook until thickened, about 3-4 minutes. Stir in ¼ teaspoon salt and set aside.
  4. Heat 2 teaspoons oil over medium-high heat in another large skillet and cook tortillas about 5-10 seconds on each side, until softened. Set on paper towels to drain.
  5. Break the eggs into the same skillet over medium heat and cook to desired degrees of doneness (cover the skillet if you like the yolk firm). Season with 1/8 teaspoon salt and pepper.
  6. Dip each tortilla in the tomato sauce and place in the middle of a plate. Spread half of the beans over each tortilla, top with fried eggs, the spoon over the remaining sauce.
  7. Garnish with sour cream and avocado, sprinkle with cheese and 2 tablespoons cilantro, and serve.