Mexican Eggs

Southwestern breakfast surprise that keeps them coming back for more! Enchilada sauce can be mild or spicy depending on your tastes.

Four or corn totillas
Low fat refired black beans
Cooked bacon strips
Eggs, scrambled
Green or Red Enchillada sauce
Shredded Mexican Cheese or 1/2 jack 1/2 cheddar
Diced tomatoes
Sliced black olives
Sour Cream

Pre cook the bacon strips (2 per serving)
Warm the tortillas - over a gas flame is best to toast slightly.
Heat the refired beans in a pan with a little water to thin.
Place one tortilla on a plate and place about 1/4 C of the refried beans down the center of the tortilla, and arrange one strip of bacon on either side of the beans. Top with 1/3 C shredded cheese. Place in warm (200 degree oven) to melt cheese while you prepare the scrambled eggs. Heat enchillada sauce in sauce pan.
To scramble eggs whisk briskly in a bowl with a little added water. Cook in fry pan stirring and turning eggs to keep cooked eggs moist with uncooked batter, removing from heat when eggs are cooked, but still moist and fluffy. Do not overcook.
Remove prepared plates from oven and top each tortilla with scrambled eggs over refried beans and cheese. Top with more cheese, ladle of enchilada sauce, garnish with chopped tomatoes, sliced olives and a dollop of sour cream.

Recipe Summary:
Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Other recipes by Casa De San Pedro:
Panetone French Toast
Eggs Casa
Best Oatmeal Pancakes

Recipe Provided By:
Casa De San Pedro
Hereford, AZ

Hereford Bed and Breakfast Inns