|Preparation Time||5 Minutes|
|Cook Time||10-15 Minutes|
|Total Time||15-20 Minutes|
|Meal||Breakfast; Brunch; Lunch; Dinner|
|Cuisine||Latin American; Mexican|
|Diet||Low Calorie; Low Fat; Heart Healthy; High Protein; High Fiber; Vegetarian|
One 10-ounce can of red enchilada sauce
1/3 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
2 tablespoons water
One 16-ounce can of pinto beans, rinsed and drained
4 large eggs
Four 8-inch fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco (cheese)
In a medium saucepan, mix the tomatoes and enchilada sauce, and bring to a boil. Once boiling, reduce the heat and allow the sauce to simmer until it begins to thicken (about 5 minutes). Remove the saucepan from the heat and add the cilantro and lime juice, stirring to mix well.
Into a microwave-safe bowl, add the water and beans. Using a fork, partially mash the beans to a coarse consistency. Cover the bowl with a paper towel, and microwave until hot (approximately 2 minutes on high setting).
Coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Break the eggs into the skillet, break the yolks, and cook for 1 minute. Flip the eggs, and allow them to cook for an additional minute.
Warm the tortillas in a toaster oven or microwave. Coat one side of each tortilla with about 1/3 cup of mashed beans. Place one egg onto each tortilla, and top with sauce. Sprinkle 1/4 cup of cheese over each tortilla, and serve immediately.
Calories: 340 cal
Total fat: 10g
Saturated fat: 3g
Monounsaturated fat: 3g
Polyunsaturated fat: 1g