Mexican Eggs

So, I promised to tell you how we use our leftover enchilada sauce, right? Okay, hold onto your hats 'cause this ones a little crazy. We made this recipe up one night on the fly when we needed a fast, easy, tasty dinner that would satisfy both the adults and the little one at our table. And, did it ever. This meal is so tasty and satisfying.

We call this meal "Mexican Eggs," and essentially it is eggs fried with salsa and enchilada sauce and served with creamy refried beans or black beans and warm, fluffy tortillas. I also top mine with baby spinach or broccoli slaw for some veggie power. This is my all-time favorite easy meal. Try it. You won't be disappointed!

Mexican Eggs

by Sean

serves 2-3

4-5 eggs

1 cup salsa

leftover enchilada sauce (about 1/2 cup)

1 can refried beans or 1 can black beans (drained and rinsed)

1/2 to 1 cup shredded cheese (cheddar or pepper jack works well)

4-5 warm flour tortillas

optional toppings:

baby spinach

broccoli slaw

black olives

chopped green onions

Heat refried beans or black beans. Spray a skillet with nonstick spray. Break eggs into the skillet and cook over medium heat until set. Flip the eggs and immediately pour salsa over the top (we like Herdez salsa for this). Then, drizzle enchilada sauce over the salsa. Put a lid over the eggs and cook eggs to your preference. Serve the eggs over the refried beans (or plate the eggs and serve black beans on top). Sprinkle on cheese and optional toppings of choice. Serve with warm tortillas.