1. In a food processor, combine the tomatoes (with juice), onion, garlic, chipotle pepper, cilantro, and half the lime juice. Pulse until the salsa is well blended but slightly chunky. Season with salt and black pepper to taste.
2. In a bowl, combine the beans, cumin, and the remaining lime juice. Add salt and black pepper to taste. Use the back of a fork to lightly mash the beans, adding a splash of warm water if the mixture looks dry.
3. Add a shot of cooking spray to a nonstick skillet and heat the pan over medium heat. Crack in the eggs and cook them until the whites have set but the yolks are still runny. In another skillet over medium heat, toast the tortillas about a minute on each side.
4. Spread the beans on the tortillas and top with eggs and salsa. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 372.2mg||115 %|
|Sodium 345.1mg||12 %|
|Potassium 571mg||15 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 36g|
|Protein 20.8g||30 %|
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: 356
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!