Eggs Mexicali
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:
1. Heat salsa and beans in 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 the eggs are firm (about 4-6 minutes).
4. Sprinkle with grated cheese. Cover pan until cheese melts.
5. Serve with rice and tortillas.
6. Refrigerate leftovers.
Variations: Substitute black beans or kidney beans for pinto beans. Try brown rice or whole wheat tortillas.
This recipe is used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.