Ingredients
1
cup chopped tomatoes
1/4
cup chopped red onion
1/4
cup coarsely chopped fresh cilantro
1
clove garlic, finely chopped
1/4
teaspoon salt
1
tablespoon olive oil
4
soft corn tortillas (6 inch)
1
can (16 oz) Old El Paso™ refried beans
4
eggs
2
tablespoons water
2
avocados, pitted, peeled and sliced
1/2
cup crumbled queso fresco cheese (4 oz)
Preparation
In small bowl, mix all pico de gallo ingredients; set aside.
In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.
