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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F.
Brush 4 tortillas lightly with oil; sprinkle with chili powder and salt; cut each tortilla into 4 wedges; place on baking sheet. Bake for 5 minutes; remove from oven and set aside.
Meanwhile, mix beans and chiles in small skillet. Cook over medium heat for 3 to 4 minutes or until heated through.
Coat 10-inch nonstick skillet with cooking spray. Heat over medium heat until just hot enough to sizzle a drop of water. Break eggs and slip gently into pan. Immediately reduce heat to low. Cook until edges turn white. Add the 1 tablespoon water. Cover pan to hold in steam. Cook until whites are completely set and yolks begin to thicken, but are not hard.
Spread 1/2 cup of bean mixture on each of the remaining whole tortillas. Place 1 tortilla on each plate. Top with cooked egg. Spoon salsa over top. Serve with chili chips. Garnish with cilantro, if desired.