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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/4 cups refried beans, 1 1/2 cups scrambled eggs)
Heat oil in a large nonstick skillet over medium heat. Add onion; cook about 4 minutes or until softened. Add garlic; cook for 30 seconds more. Remove from heat. Stir beans, cumin, salt, oregano and cayenne into the onion mixture, mashing the beans with the back of a spoon. Return to heat and stir in water, continuing to mash the beans with the spoon. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from pan; keep warm.
Rinse and dry the pan; coat with cooking spray and heat skillet over medium heat. In a large bowl, whisk eggs until well mixed. Add eggs to pan and cook, without stirring, until they begin to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until cooked through but still glossy and moist.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese; fold in half. Top with salsa. If desired, garnish with cilantro and/or serve with hot sauce.