Beans & Eggs
So now that your beans are soaked, cooked and stored – (either in the fridge or the freezer) you’re ready to roll. Here’s another quickie for breakfast or dinner.
|Beans & Eggs|| |
Author: Shannon Hepburn
Serves: 2 servings (easily doubled, tripled or quadrupled)
- 1 cup cooked Jacob's Cattle or Refried Beans
- ½ cup Joe's Enchilada Sauce
- 2 eggs
- 2 corn tortillas
- optional garnishes: cheddar cheese, avocado, cilantro, chevre, sour cream or yogurt & more enchilada sauce
Read about Soaking and Cooking Dry Beans
- Heat the beans in a skillet with the enchilada sauce. If you are starting with frozen beans, rinse under cold water to thaw. Heat tortillas either in another skillet or toaster oven. Cook eggs to your liking – fried, scrambled or poached. Assemble each plate with a tortilla then about ½ cup of beans, 1 egg and whatever garnishes appeal.
EAT WELL AND BE WELL