Mexican Eggs with Beans

Mexican-eggs-ay-1875241-l

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/3 cups shredded Cheddar
1 cup jarred green salsa (salsa verde)
1 small onion, chopped
1/2 teaspoon salt
2 (15 oz.) cans pinto beans, drained
2 ripe plum tomatoes, diced in 1/4 inch pieces
3 tablespoons vegetable oil
4 large flour tortillas
8 large eggs

Recipe Preparation

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