This is one saucy egg dish … It’s CRAZY how good it is!
Entire recipe: 236 calories, 8.5g total fat (3g sat fat), 748mg sodium, 30g carbs, 6.5g fiber, 7.5g sugars, 11.5g protein
You’ll Need: skillet, nonstick spray, small bowl, plate
Prep: 10 minutes • Cook: 15 minutes
SAUCE
¼ cup chopped bell pepper
2 tablespoons chopped onion
½ cup chopped tomatoes
¼ cup canned crushed tomatoes
2 tablespoons canned diced green chiles (not drained)
½ teaspoon chopped garlic
⅛ teaspoon chili powder
⅛ teaspoon ground cumin
⅛ teaspoon salt
Dash black pepper
1 tablespoon chopped fresh cilantro
BASE
1 teaspoon whipped butter
One 6-inch corn tortilla
2 tablespoons refried beans
1 large egg
Optional topping: additional chili powder
1. Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until softened and lightly browned, about 3 minutes.
2. Reduce heat to medium low. Add all remaining sauce ingredients except cilantro. Cook and stir until hot and well mixed, about 1 minute.
3. Stir in cilantro. Transfer to a small bowl, and cover to keep warm.
4. Clean skillet. Add butter, and return to medium-high heat. Once butter has coated the bottom of the skillet, cook tortilla until lightly browned, about 2 minutes per side.
5. Plate tortilla, and spread with beans.
6. Remove skillet from heat, spray with nonstick spray, and bring to medium heat. Cook egg sunny-side up or over easy, 1 to 2 minutes.
7. Place egg over the tortilla, and top with sauce.
MAKES 1 SERVING
Vegetarian FYI
Not all refried beans are vegetarian friendly. If you avoid animal products, check the can’s ingredient list!