4 taco-sized (7-inch) flour tortillas (substitute corn tortillas for gluten-free)
vegetable oil for sautéing
1 jar tomato salsa (your favorite)
1 can refried beans
4 ounces shredded cheddar or monterey Jack cheese (1 cup)
Salt and fresh ground pepper, to taste
Suggested garnishes (choose any or all)
Sliced avocado (spritzed with lime to keep from turning brown)
Preheat the oven to 450ºF. You’ll need two flat or rimmed baking sheets
Heat 1 teaspoon of oil in a large non-stick skillet. Using tongs, slide a tortilla around in the hot oil and let it brown for about 45 seconds per side. Transfer to a baking sheet. Repeat with the other 3 tortillas, placing 2 tortillas on each baking sheet. Put a heaping tablespoon of salsa on each tortilla and spread it around with the back of the spoon. Put 1/4 of the refried beans in the center of each tortilla and spread the beans evenly over the salsa.
Heat 2 tablespoons of oil over medium heat in a large non-stick skillet until hot but not smoking. Crack 4 eggs into the skillet, spacing them carefully so they don’t overlap. Cook the eggs for a couple of minutes until just a little less done than you like them, as they will cook a bit more in the oven. Using a spatula, carefully slide two eggs onto each tortilla. Repeat the process with the remaining 4 eggs. Sprinkle the grated cheese evenly over each tortilla.
Put the pans in the oven and bake for 4-5 minutes, until the cheese melts and everything is heated through.
Serve with a selection of garnishes.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. Toppings are not included in this nutrition calculation.