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This made for a wonderful, lazy, Saturday brunch. I have been out of town the past 2 weekends and it was such a treat to be home with my family, and to enjoy a day where there was nothing but each others company and quality time.


1 (10 ounce) can of diced tomatoes and green chiles, undrained
1 (10 ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 ounce) can pinto beans, rinsed and drained
cooking spray
4 large eggs
4 flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese, or feta cheese

Combine the tomatoes and enchilada sauce in a medium saucepan, bring to a boil. Reduce heat, simmer 10 to 15 minutes or until thickened slightly. Remove from heat, stir in cilantro and lime juice. Set aside.
Place water and beans in a saucepan, partially mash with a fork. Cover and cook for 5 minutes, or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs, cook 1 minute on each side or to desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup of beans over each tortilla, top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg, sprinkle each serving with 1/4 cup cheese.
Serves 4.

Recipe adapted from Cooking Light