Warm tortillas in microwave, or oven.
In a sauce pan warm refried beans (see below for recipe or used canned)
At the same time heat oil in pan and cook onion and pepper until onion is opaque
remove vegetables and cook eggs until over easy/meduim
Place one tortilla on a plate, spread with 1/2 of beans, 1/2 of the cheese and onion/pepper mixture, place other tortilla on top of it and add more beans and cheese. Top with eggs and salsa.
Refried Bean (not fried)
2 cans pinto beans - or dried beans soaked overnight and cooked
1/4-1/2 jalepano - cut up and seeds removed (use gloves)
1/4 cup cooked diced onion
1/4 cup cooked diced bell pepper
using potato masher, mash up refried bean mixture.
Can keep in fridge for up to 2 weeks or can be frozen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (989g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 664 (29%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 452.7mg||139 %|
|Sodium 4859.2mg||168 %|
|Potassium 1719.3mg||45 %|
|Total Carbohydrate 332.6g||98 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 307.2g|
|Protein 75.5g||108 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2308
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