Type what you have

Ingredients

• ✓ corn tortilla
• butter
• green chile pepper
• egg
• cheddar cheese

Instructions

1. 1 Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

By bakerbob

Ingredients

• ✓ corn tortilla
• chorizo sausage
• egg

Instructions

1. 1 Cook and stir chorizo sausage in a skillet over medium-high heat until browned and cooked through, about 5 minutes.
2. 2 Stir in eggs; cook and stir until set and scrambled with chorizo, 3 to 5 minutes.
3. 3 Warm corn tortillas on an electric skillet until heated through, about 2 minutes.
4. 4 Place egg and chorizo mixture in warm tortillas.

By MARNIKINS

Ingredients

• ✓ corn tortilla
• corn oil
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ corn tortilla
• corn oil
• chipotle salsa
• egg
• salt
• black pepper
• pepper jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ corn tortilla
• olive oil
• egg
• salt
• black pepper
• cheddar cheese
• enchilada sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
2. 2 Whisk eggs, salt, and pepper together in a bowl; stir in Cheddar cheese.
3. 3 Pour egg and cheese mixture into the skillet; cook and stir until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

By KEPHY

Ingredients

• ✓ corn tortilla
• oil
• onion
• egg
• salt
• tomato sauce
• water
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Ingredients

• ✓ corn tortilla
• enchilada sauce
• salsa
• corn
• egg
• colby cheese
• sour cream
• black olive

Instructions

1. 1 Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2. 2 Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3. 3 Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

By Good EatNZ

Ingredients

• ✓ corn tortilla
• vegetable oil
• onion
• tomato
• serrano chile pepper
• salt
• pepper
• egg

Instructions

1. 1 Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
2. 2 Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
3. 3 Stir the eggs into the skillet, and cook until firm.

By SpiffyPrawn2289

Ingredients

• ✓ corn tortilla
• ✓ corn tortilla
• egg
• milk
• salt
• black pepper
• butter
• hatch chile pepper
• onion

Instructions

1. 1 Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
2. 2 Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
3. 3 Divide eggs between 6 tortillas and top with fried corn tortilla strips.

By Yoly

Ingredients

• ✓ corn tortilla
• onion
• bacon
• egg
• sour cream
• salt
• corn
• cheddar cheese
• aluminum foil

Instructions

1. 1 Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
2. 2 Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
3. 3 Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
4. 4 Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
5. 5 Let stand 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ corn tortilla
• margarine
• onion
• garlic
• egg
• salsa picante
• cumin
• cheddar cheese

Instructions

1. 1 Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
2. 2 Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

By R H

Ingredients

• ✓ corn tortilla
• vegetable oil
• refried bean
• green chili
• butter
• egg
• cheddar cheese
• bacon
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
3. 3 Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
4. 4 While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
5. 5 Place tortillas onto plates and spread with a layer of hot refried beans.
6. 6 Top with Cheddar, a fried egg, crumbled bacon, and salsa.

By Wineaux

Ingredients

• ✓ corn tortilla
• egg
• milk
• butter
• green onion
• ham
• salt
• pepper

Instructions

1. 1 In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
2. 2 Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

By Janice

Ingredients

• ✓ corn tortilla
• pork sausage
• monterey jack cheese
• cheddar cheese
• green chile
• egg
• heavy cream
• ricotta cheese
• chili powder
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Ingredients

• ✓ corn tortilla
• roma tomato
• serrano chile
• garlic
• salt
• black pepper
• vegetable oil
• egg
• refried bean

Instructions

1. 1 Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
2. 2 Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
3. 3 Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
4. 4 Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

By gem

Ingredients

• ✓ corn tortilla
• egg
• tomato
• onion
• jalapeno pepper
• cheddar cheese
• garlic
• nonstick cooking spray
• salt
• black pepper

Instructions

1. 1 Beat eggs in a bowl until frothy. Add tortilla strips and let soak a few minutes.
2. 2 Add tomato, onion, jalapeno peppers, and a bit of Cheddar cheese to the egg mixture.
3. 3 Spray a skillet with nonstick spray and heat over medium-high heat. Add garlic; cook and stir to brown lightly, about 1 minute. Pour in egg mixture; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper.
4. 4 Reduce heat to low and sprinkle remaining Cheddar over top. Cover and cook until cheese is melted, 2 to 3 more minutes.

By Hannah

Ingredients

• ✓ corn tortilla
• cooking spray
• egg
• turkey sausage
• onion
• chili powder
• cumin
• jalapeno pepper
• garlic salt
• cheddar cheese

Instructions

1. 1 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
2. 2 Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
3. 3 Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

By S T Andersen

Ingredients

• ✓ corn tortilla
• tomato
• chile de arbol pepper
• onion
• garlic
• chicken bouillon granules
• salt
• water
• vegetable oil
• egg

Instructions

1. 1 Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
2. 2 Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

By 20JEN

Ingredients

• ✓ corn tortilla
• chorizo sausage
• cooking spray
• egg
• milk
• salt
• pepper
• monterey jack cheese
• salsa
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.
2. 2 Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.
3. 3 Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.
4. 4 Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

By BEARNESTA

Ingredients

• ✓ corn tortilla
• salt
• jalapeno pepper
• lime juice
• cilantro
• red onion
• red bell pepper
• pineapple
• cheddar cheese
• corn taco shell
• milk
• egg
• water
• cayenne pepper
• coriander
• salt
• cumin
• onion
• ground bison

Instructions

1. 1 Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
2. 2 Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. 4 Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

By The Bison Council

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• garlic
• tomato
• worcestershire sauce
• cayenne pepper
• parmesan cheese
• egg
• butter
• paprika

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4. 4 Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

By momtoXandI

Ingredients

• ✓ corn tortilla
• avocado oil
• salt
• salsa verde
• black bean
• egg
• salt
• black pepper
• avocado
• tomato
• red onion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.
4. 4 Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
5. 5 Meanwhile, heat black beans in the microwave or in a saucepan until hot.
6. 6 Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
7. 7 Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

By sietefoods

Ingredients

• ✓ corn tortilla
• bacon
• egg
• milk
• water
• salt
• pepper
• onion
• potato
• butter
• flour tortilla

Instructions

1. 1 Place bacon in a skillet over medium-high heat and cook until evenly browned. Remove bacon with a slotted spoon; drain on paper towels. Crumble bacon and set aside. Keep bacon drippings in the skillet.
2. 2 Mix eggs, milk, water, salt, and pepper in a bowl until combined.
3. 3 Add potatoes to bacon drippings in the skillet and cook over medium heat until semi-soft. Stir in onions. Cook and stir for 1 minute. Pour egg mixture into the skillet. Stir in crumbled bacon and butter. Cook until eggs set to your desired firmness.
4. 4 Spoon egg mixture into tortillas and serve.

By RHONDA35

Ingredients

• ✓ corn tortilla
• poblano pepper
• tomato
• onion
• lime juice
• cilantro
• jalapeno pepper
• salt
• pepper
• olive oil
• egg
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
3. 3 Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
4. 4 Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
5. 5 Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
6. 6 When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
7. 7 Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

By jessica

Ingredients

• ✓ corn tortilla
• ham
• tomato
• salsa
• milk
• cheddar cheese
• jalapeno jack cheese
• cilantro
• green onion
• egg
• milk
• salt
• black pepper
• cotija cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x7-inch glass dish.
2. 2 Mix ham, tomatoes, salsa, 1/4 cup milk, Cheddar cheese, jalapeno Jack cheese, cilantro, and green onions.
3. 3 Place half of the tortillas into the prepared baking dish and top with half of the ham mixture. Repeat layers. In another bowl, mix eggs, 3/4 cup milk, salt, and pepper. Pour over mixture in the baking dish.
4. 4 Bake in the preheated oven until top starts to brown, 60 to 75 minutes. Remove from the oven and let sit for 10 minutes before cutting. Sprinkle with cotija cheese.

By Yoly

Ingredients

• ✓ corn tortilla
• canola oil
• ham steak
• onion
• kosher salt
• black bean
• green chile pepper
• cooking spray
• monterey jack cheese
• pico de gallo
• egg
• black pepper
• avocado
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3. 3 Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4. 4 Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5. 5 Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6. 6 Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

By NicoleMcmom

Ingredients

• ✓ corn tortilla
• vegetable oil
• tortilla chip
• onion
• green bell pepper
• chorizo sausage
• tomato
• egg
• salt
• black pepper
• cheddar cheese
• salsa

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
2. 2 Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
3. 3 Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.

By chelceyow

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• tomato
• paprika
• salt
• cumin
• black pepper
• cooking spray
• egg
• cilantro

Instructions

1. 1 Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
2. 2 Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
3. 3 Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

By Foodie5

Ingredients

• ✓ corn tortilla
• cilantro
• green onion
• radish
• avocado
• spinach
• olive oil
• egg
• black pepper
• chipotle pepper
• adobo sauce
• water
• lime juice
• pinto bean
• paprika
• lime
• chile powder
• onion powder
• chili powder
• garlic powder
• sea salt
• sweet potato
• olive oil
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• green bell pepper
• tomato
• garlic
• cayenne pepper
• salt
• black pepper
• egg
• refried bean
• mexican cheese blend
• jalapeno pepper
• cilantro leaves
• avocado

Instructions

1. 1 Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
2. 2 Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
3. 3 Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
4. 4 Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

By Emily Alimonos