2 cups salsa
2 cups cooked or canned pinto beans, drained and rinsed
6 tablespoons grated cheese, low-fat
Whole-wheat tortillas and/or brown rice
1.) Heat salsa and beans in a medium skillet over medium heat until the sauce boils.
2.) Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
3.) Cover the pan with a lid, reduce heat to medium-low and cook until eggs are firm (about 4-6 minutes).
4.) Sprinkle with the grated cheese. Cover a pan until the cheese melts.
5.) Serve with rice and tortillas. Or serve in a tortilla.
6.) Refrigerate leftovers.
More About Tomato
How to Select
Choose plump tomatoes with smooth skins, free from bruises or cracks.
How to Store
Store at room temperature until they have fully ripened. Smell is the best indicator of ripeness.
How to Prepare
Wash with cold water before slicing. They can be eaten raw, stuffed, stewed, sauteed, grilled and much more.
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