Ingredients
- 1 can diced tomatoes (14.5 ounces)
- 2 cloves garlic, chopped
- 1 large jalapeno pepper, seeds removed and chopped
- ½ cup chopped onion
- 1 tablespoon olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped cilantro
- ¾ cup canola oil (amount may vary depending on the skillet size)
- 3 corn tortillas
- ¾ cup refried beans, warmed
- 3 eggs
- 1-1/2 cups shredded cheddar cheese
- ½ cup crumbled queso fresco cheese
- 1 lime, cut in 6 wedges (for garnish)
- 1 tablespoon chopped cilantro (for garnish)
- 1/3 cup chopped green onion (for garnish)
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