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Nutrition Facts

Serving Size ½ of recipe
Calories 383
Total Fat 22 g
Saturated Fat 6 g
Sodium 867 mg
Total Carbohydrate 31 g
Dietary Fiber 8 g
Protein 18 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Plum tomatoes, chopped 2
White onion, chopped ¼
Garlic clove, chopped 1
Cilantro 1 + 2 tablespoons
Canola oil 1 + 2 teaspoons
Salt ¼ + 1/8 teaspoon
Corn tortillas 2
Eggs 4
Freshly ground pepper to taste
Refried beans, warmed on the stove ½ cup
Reduced-fat sour cream 2 tablespoons
Avocado, diced ½
Shredded Monterey Jack cheese ¼ cup

Directions

  1. In a blender or food processor, combine the tomatoes, onion, 1 tablespoon cilantro, and garlic until almost smooth.
  2. Heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomato sauce and cook until thickened, about 3-4 minutes. Stir in ¼ teaspoon salt and set aside.
  3. Heat 2 teaspoons oil over medium-high heat in another large skillet and cook tortillas about 5-10 seconds on each side, until softened. Set on paper towels to drain.
  4. Break the eggs into the same skillet over medium heat and cook to desired degrees of doneness (cover the skillet if you like the yolk firm). Season with 1/8 teaspoon salt and pepper.
  5. Dip each tortilla in the tomato sauce and place in the middle of a plate. Spread half of the beans over each tortilla, top with fried eggs, the spoon over the remaining sauce.
  6. Garnish with sour cream and avocado, sprinkle with cheese and 2 tablespoons cilantro, and serve.
  • Exchanges

    2 medium fat meats; 1.5 fats; 1 starch; 1 high fat meat substitute

  • Side Suggestions: Orange Juice