25 minutes prep time | Serves 6
1 Tbsp vegetable oil
1 large onion, chopped
1 garlic clove, minced
2 jalapeno chiles, seeded and minced
1-1/2 c tomatoes, chopped, with their juice
2 tsp chili powder
Salt and pepper, to taste
2 Tbsp fresh cilantro, chopped
6 whole-grain tortillas
1 can (15 oz) refried beans
2 tsp vegetable oil or cooking spray
6 large eggs
Shredded Monterey Jack cheese, optional
To make the sauce: Heat oil in a medium pan over medium-high heat. Add onions and garlic and cook for 3 to 5 minutes. Add jalapeno chiles, tomatoes with juice, and chili powder. Cook and stir for 3 to 5 minutes or until tomatoes soften. Add salt and pepper to taste and remove from heat. Stir in cilantro. Set aside.
Warm tortillas in oven on a very low temperature so that they’re warm all the way through but still soft.
Warm refried beans in a small pan over medium-low heat.
Coat a large skillet with a small amount of oil or cooking spray.
Fry eggs without flipping for about 1 minute, or until they begin to set. Cover to finish cooking, about 1 to 2 minutes.