Ingredients
1/4 cup vegetable oil
4 (6-inch) corn tortillas
8 tablespoons prepared refried beans
8 tablespoons prepared tomato salsa
4 large eggs
1 tablespoon chopped fresh cilantro leaves
1/2 cup grated cheddar cheese
1 avocado, sliced
4 tablespoons sour cream
4 sprigs fresh cilantro
1 lime, quartered
12 jalapeno chiles (optional)
Preparation
Preheat oven to 350 degrees.
Heat oil in a medium skillet over medium heat. Working in batches, fry tortillas, turning once, until just beginning to brown; transfer to a baking sheet. Spread beans over tortillas; top with salsa.
Add eggs to skillet and fry until whites are just set but yolks are soft. Place one egg on each tortilla and season with salt and pepper; sprinkle over chopped cilantro and cheese.
Transfer baking sheet to oven and bake until cheese is melted, about 1 minute. Transfer tortillas to a plate and top each with avocado slices and a tablespoon of sour cream. Garnish with cilantro sprigs and serve with lime wedges and jalapenos, if desired.
