Eggs Mexicali
Yield: 6 Servings | Serving Size: 1 egg and 1/2 cup bean mixture
Cost/Serving: $1.04
Ingredients:
2 cups salsa
2 cups cooked or canned pinto beans, drained and rinsed
6 eggs
6 Tablespoons grated cheese
Cooked rice or tortillas
Directions:
- Heat salsa and beans in medium skillet over medium heat until the sauce boils.
- Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
- Cover the pan with a lid, reduce heat to medium-low, and cook until the eggs are firm (about 4-6 minutes).
- Sprinkle with grated cheese. Cover pan until cheese melts.
- Serve with rice and tortillas.
- Refrigerate leftovers.
Variations: Substitute black beans or kidney beans for pinto beans. Try brown rice or whole wheat tortillas.
Nutrition Facts: Servings: 6, Serving Size: 1 egg and 1/2 cup of bean mixture
Amount per serving: Calories 160, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 185mg, Sodium
870mg, Total Carbohydrate 14g, Dietary Fiber 2g, Total Sugars 2g (Incl. 0g Added Sugars),
Protein 10g