I don’t keep it a secret, Mexican food is my favorite cuisine. It’s so simple, cheap, balanced and delicious. As far as breakfast is concerned, I usually turn to oatmeal or pancakes and hence rarely get my Mexican fix in the morning. This is a filling breakfast but it is well-balanced and will keep you energized for hours. I don’t think peanut butter fits in this dish, but the peanut butter makes a great appetizer as you’re cooking this.
2 corn tortillas
1/4 cup shredded cheese (cheddar or Mexican blend)
1/3 cup pinto beans (rinsed and drained)
3 eggs (1/2 cup egg substitute)
3 Tbsp salsa
2 Tbsp cilantro leafs
1 Tbsp fresh cheese (quark or queso fresco)
salt and pepper, to taste
1. Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and spray with cooking spray. Place the corn tortillas down and overlap them by about 2 to 3 inches. Cover them with a single layer of beans, followed by the cheese. Pop in the oven and bake for 7-9 minutes, or until the tortillas begin to get crispy on the edge.
2. Meanwhile, preheat a small pan to medium-high heat. Spray the pan with cooking spray, scramble the eggs and pour in the pan. Season with salt and pepper and stir to create small bite-sized pieces of egg.
3. When the tortillas begin to get crispy and the cheese is melted, remove them from the oven. Pour the scrambled eggs over top. Top with salsa, fresh cheese and cilantro. Eat like tacos or with a knife and fork.