1/2 cup dried C&F Foods Pinto Beans (about 1 1/4 cups cooked)
1 1/2 cups romaine lettuce, very thinly sliced
1 scallion, sliced
2 tablespoons fresh cilantro, chopped
3 teaspoons oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup prepared green salsa
8 six-inch corn tortillas
Oil cooking spray
3/4 cup sharp cheddar cheese, shredded
4 large eggs
How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Preheat oven to 400°F (204°C). Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray and place tortillas on a large baking sheet in four sets of overlapping pairs. Each pair should overlap by about 3 inches. Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large, nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon of salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture. Serves 4.