25 minutes prep time | Serves 6

What You Need

• 1 Tbsp vegetable oil

• 1 large onion, chopped

• 1 garlic clove, minced

• 2 jalapeno chiles, seeded and minced

• 1-1/2 c tomatoes, chopped, with their juice

• 2 tsp chili powder

• Salt and pepper, to taste

• 2 Tbsp fresh cilantro, chopped

• 6 whole-grain tortillas

• 1 can (15 oz) refried beans

• 2 tsp vegetable oil or cooking spray

• 6 large eggs

• Shredded Monterey Jack cheese, optional

Directions

1. To make the sauce: Heat oil in a medium pan over medium-high heat. Add onions and garlic and cook for 3 to 5 minutes. Add jalapeno chiles, tomatoes with juice, and chili powder. Cook and stir for 3 to 5 minutes or until tomatoes soften. Add salt and pepper to taste and remove from heat. Stir in cilantro. Set aside.

Meanwhile:

1. Warm tortillas in oven on a very low temperature so that they’re warm all the way through but still soft.

2. Warm refried beans in a small pan over medium-low heat.

3. Coat a large skillet with a small amount of oil or cooking spray.

4. Fry eggs without flipping for about 1 minute, or until they begin to set. Cover to finish cooking, about 1 to 2 minutes.

To serve, place a warm tortilla on each plate. Spread with warm refried beans. Place an egg on top of tortilla and top with the warm tomato sauce. Add shredded cheese, if desired.

Per serving: 117 Calories, 7 g Protein, 9 g Carbohydrates, 2 g Fiber, 6 g Total fat (2 g sat, 3 g mono, 1 g poly), 260 mg Sodium, Vitamin C, Selenium, Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, E, Folate, Iron, Phosphorus, Potassium