10 ounce canned tomatoes diced green undrained canned
4 large eggs
4 8-inch flour tortillas fat-free ()
0.3 cup cilantro leaves fresh chopped
1 tablespoon juice of lime fresh
4 ounces queso fresco cheese crumbled
10 ounce enchilada sauce red canned
2 tablespoons water
Equipment
bowl
frying pan
sauce pan
microwave
Directions
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick.
Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 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 until desired degree of doneness.
Warm tortillas according to package directions.
Spread about 1/3 cup 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.
