This wonderful breakfast tortilla recipe and photo were shared with my by Karen
Calanchini, Food Stylist and Photographer, of Redding, CA.
This filling and flavorful breakfast
will keep you going all day. It is one of my favorite breakfasts to make on
a lazy Sunday morning.
Refried Beans and Eggs on Tortilla Recipe
Recipe Type:
Brunch and Breakfast,
Eggs
Cuisine:
Southwest
Yields: 2 servings
Prep time: 30 min
Ingredients:
Salsa Mixture (see recipe below)
Refried Beans (see recipe below)
Tortilla and Eggs (see recipe below)
Preparation:
(1) Prepare Salsa Mixture
(2) Prepare Refried Beans.
(3) Prepare Tortillas and Eggs.
(4) To assemble, spread the prepared Refried Bean mixture over the top
of each crisped corn tortillas. Add fried eggs and top with Salsa mixture.
(5) To serve, garnish
with paprika and and place avocado slices on the sides. Serve with crispy bacon and some colorful fresh fruit of
your choice. NOTE: If you are make this dish for adults, a vodka based
tomato cocktail (such as a Bloody Mary) is a great addition.
Makes 2 servings.
Salsa Mixture:
1/2 tablespoon smoked
olive oil*
1/8 cup chopped red
onion
3
cloves
garlic, chopped
8 ounces prepared chunky
Salsa (either make your own or use prepared
salsa)
1 canned whole green
chile
peppers, chopped
1/2 teaspoon cumin
Coarse
salt or
sea salt and
freshly-ground
pepper
(if needed)
* May use regular olive oil.
In a small pan over medium heat, add the olive oil. When
oil is heated, add onion and sauté approximately 2 to 3 minutes or until
onions begin to soften. Add garlic and sauté 1 additional minute. Add
prepared salsa,
chopped chile pepper, and cumin; stir well.
Check for seasonings and add salt and pepper
if needed. Let mixture simmer over low heat while you
prepare the remainder of the recipe.
Refried Beans:
2 garlic cloves, diced
1/2 teaspoon smoked olive oil
1 can
Refried Beans
1 canned whole green chile pepper, chopped
Sprinkle red chile pepper flakes
Few shakes of your favorite hot sauce
In a small pan over medium heat, add olive oil. Sauté the
garlic, being careful not to burn the garlic. Add the refried beans, chopped
chile pepper, red pepper flakes and hot sauce; stir well . Reduce heat to
low and let the mixture simmer, covered, over low heat while you prepare the
remainder of the recipe. Stir mixture every
few minutes.
Tortilla and Eggs:
1 1/2 tablespoons butter
2
Corn Tortillas*
2
eggs
Salt and pepper to taste
Smoked paprika
Avocados
slices for garnish
*
You may use purchased corn tortillas.
Also learn how to make homemade
Corn Tortillas.
In a medium-size fry pan over medium-high heat melt the
butter. Add the corn tortillas and sauté on both sides until puffy, golden,
and crisp. Remove to individual plates and keep warm.
Break eggs and gently slip into the
hot frying pan and
fry the eggs to your liking. Sprinkle with salt
and pepper.
