- 1 1/2 cups very thinly sliced romaine lettuce
- 1 scallion, sliced
- 2 tablespoon chopped fresh cilantro
- 3 teaspoons canola oil, divided
- 2 teaspoons lime juice
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 1 15-ounce c pinto beans, rinsed
- 1/2 cup prepared green salsa, (see Tip)
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 3/4 cup shredded sharp Cheddar cheese
- 4 large eggs
Preheat oven to 400°F.
Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
- Serving: Per serving
- Calories: 396
- Carbohydrates: 42g
- Fat: 18g
- Protein: 20g
- Dietary Fiber: 8g
- Saturated Fat: 6g
- Monounsaturated Fat: 5g
- Cholesterol: 234mg
- Potassium: 474mg
- Sodium: 563mg
- Exchanges: 2 starch, 1 vegetable, 2 medium-fat meat, 1 fat
- Carbohydrate Servings: 2