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 (pick your favorites)
Sliced avocado, spritzed with lime (to keep from turning brown)
Preheat the oven to 450ºF. Set 2 baking sheets or jellyroll pans near the stove top.
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 the tortilla to a jellyroll pan. Repeat the process with the other 3 tortillas, placing 2 tortillas on each pan. 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 Use a butter knife to spread the beans around evenly over the salsa. Set tortillas aside while you fry the eggs.
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. Sprinke 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. Remove trays from the oven. Put one tortilla on each of 4 plates. Season with salt and pepper. Sprinkle with chopped scallions. Serve with Salsa, sour cream and any other fun garnishes. Enjoy!