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1. Melt 1 tablespoon Crystal Farms® butter in 12-inch nonstick skillet on medium heat. Cook one tortilla for 30 seconds or just until lightly browned; flip and cook for 30 seconds. Remove from skillet; cover to keep warm. Repeat with remaining 3 tortillas.
2. Meanwhile, heat pinto beans and salsa in small saucepan on low heat, stirring occasionally, until warmed.
3. Melt remaining 1 tablespoon Crystal Farms® butter in skillet. Break eggs into skillet; cook 1 minute or until eggs begin to set. Carefully top each egg with ¼ cup Crystal Farms® cheese. Cook an additional 1 ½ to 2 minutes or until cheese is melted and eggs are cooked to desired doneness.
4. To serve, place warm tortillas on each plate. Top with one fourth warmed pinto bean mixture, one cooked egg. Sprinkle each with cilantro.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 4.9mg||2 %|
|Sodium 421mg||15 %|
|Potassium 777.3mg||20 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 25.8g|
|Protein 14.1g||20 %|
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Calories per serving: 209
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