High in protein and low in calories, eggs are an excellent and inexpensive choice when it comes to feeding your family. Packed with 6 grams of protein and only 70 calories, they provide a variety of essential vitamins and minerals. Once mainly considered a breakfast food, eggs today can be found topping burgers and even pizzas. A great way to use up leftover meat or vegetables is making burritos. Just heat up those leftovers, add some beaten eggs and scramble. Put the mixture in a warmed flour tortilla with a bit of cheese and salsa and you’ve a quick snack or dinner on the go.
- 10 eggs
- 10 corn tortillas
- 2- 15 oz. cans Black beans
- 1 T. oil plus extra for frying tortillas
- 1 clove garlic minced
- 1 med. onion finely diced
- Pinch baking soda
- Salt to taste
- 1- 16 oz. jar Herdes salsa verde
- 1- 16 oz. jar Herdes red salsa
- Queso fresco crumbled
- Green onions chopped
- cilantro chopped
- In a medium pan, heat oil.
- Add onions and garlic and cook until translucent and lightly browned.
- Put undrained black beans in a food processor and lightly process. Pour into pan with onions, stir and add baking soda and salt. Turn heat to medium high and let it heat, stirring occasionally.
- Once it starts boiling, reduce heat to low and let it reduce for 10 minutes. Warm the salsas.
- Meanwhile, in a separate skillet, cook each egg over easy.
- While eggs are cooking, heat oil in skillet for tortillas. Dip each tortilla in the hot oil to soften. They usually start inflating and that means they are ready. Put on paper towel to absorb excess oil.
- Finish by spreading bean mixture on each tortilla. Top with one egg and put green salsa over half of egg and red salsa over other half. Sprinkle with queso fresco, green onions and cilantro. Serve immediately.