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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Empty beans into a skillet and stir in salsa. Heat over medium heat until it starts to bubble. Break each egg carefully and add to pan on top of the beans. Cover and reduce heat to simmer. | 2. Heat another skillet and lightly brown tortillas one at at time, about 30 seconds per side. Place two tortillas on each plate. | 3. Keep checking the eggs. The whites should be completely opaque; cook the yolks to your preference (I like them soft). When they're close to being done, top with shredded cheese and cover until cheese is melted and eggs are done. | 4. With a spatula, scoop each egg, along with some of the beans, onto the tortillas, two per plate. | 5. Garnish with sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bean	1	can		910.3448	164.9655	67.2276	0.6897
salsa	1	tablespoon		5.22	1.1952	0.2736	0.0306
egg	4			286.0	1.44	25.12	19.02
corn tortilla	4			-	-	-	-
cheddar cheese	2	tablespoons	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.