1 (15-ounce) can pinto beans, rinsed and drained
6 tablespoons bottled low-sodium salsa (such as Green Mountain Gringo), divided
2 tablespoons water
8 (6-inch) corn tortillas
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup hot Beef Barbacoa
1/2 cup (2 ounces) queso fresco, crumbled
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh cilantro
4 lime wedges
1. Place beans in a food processor; process until smooth. Combine beans, 2 tablespoons salsa, and 2 tablespoons water in a small saucepan over low heat until warm, stirring occasionally. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Lightly coat both sides of each tortilla with cooking spray. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with remaining tortillas.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.
4. Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 1 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon green onions, and 1 tablespoon fresh cilantro. Serve with lime wedges.
Cooking Light JO.