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Categories:
vegetable oil onion garlic pepper fresh cilantro chile powder enchilada sauce tomato sauce oregano corn tortillas vegetable oil spray beans cheese eggs egg whites salsa salt unsalted butter
Viewed: 47 - Published at: 6 years agoIngredients
- 1 teaspoon vegetable oil
- 1 medium onion, coarsely chopped
- 2 large garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced fresh cilantro
- 1 teaspoon pure chile powder
- One 10-ounce can enchilada sauce
- One 8-ounce can tomato sauce
- 1 teaspoon oregano, preferably Mexican
- 4 corn tortillas
- Vegetable oil spray
- 1 cup canned low-fat refried beans
- 1 cup loosely packed grated Monterey Jack cheese (2 ounces)
- 4 large eggs, lightly beaten
- 4 large egg whites
- 1/4 cup prepared salsa
- Salt and freshly ground pepper
- 1 teaspoon unsalted butter
Method
- Preheat the broiler.
- Heat the oil in a large nonstick skillet.
- Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 4 minutes.
- Add the cilantro and chile powder and cook, stirring, for 30 seconds.
- Add the enchilada sauce, tomato sauce and oregano.
- Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened, about 5 minutes.
- Cover and keep warm.
- Heat a medium nonstick skillet over moderately high heat.
- Lightly coat the tortillas on both sides with cooking spray.
- Toast 1 tortilla at a time in the skillet, about 15 seconds per side.
- Dip 1 side of the tortilla into the tomato sauce and set it, coated side up, on a baking sheet.
- Repeat with the remaining tortillas.
- In a medium saucepan, combine the refried beans with 2 tablespoons of water and warm over moderately low heat.
- Spread 1/4 cup of the beans on each tortilla and top with the cheese.
- Broil for about 1 minute, or until the cheese is melted; keep warm.
- In a bowl, beat the eggs, egg whites, salsa and 2 tablespoons of water; season with salt and pepper.
- Heat the butter in the medium skillet until foaming.
- Add the eggs and cook over moderately high heat, pushing the eggs into the center of the pan, until set but still soft, about 2 minutes.
- Transfer the tortillas to 4 plates.
- Top with the scrambled eggs and a little sauce and serve immediately with a bowl of the remaining sauce alongside.
