Prep Time: 1 Hr 50 Mins
4 corn tortillas (6-inch)
3 tsp. extra-virgin olive oil, divided
1 garlic clove
1 (15-ounce) can no salt added pinto beans, drained and rinsed
1 (4-ounce) can mild green chiles
2 tsp. chili powder
1 Tbsp. fresh lime juice
1 lime, cut into 4 wedges
4 large eggs
1/4 tsp. kosher salt
1/8 tsp. cracked pepper
1/4 cup pico de gallo
1 small avocado, diced
3 radishes, thinly sliced
2 cups romaine lettuce, finely shredded
- Preheat oven to 400°F. Lightly spray both sides of tortillas with cooking spray and arrange on a large baking sheet. Bake for 5 minutes then flip and cook on the other side until lightly browned, about 5 more minutes.
- Heat 1 teaspoon of the oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in the pinto beans, green chiles and chili powder and cook, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. Turn heat off, stir in lime juice and gently mash with the back of a spoon or fork. Transfer mixture to a bowl; cover with a lid or piece of foil to keep warm.
- Wipe out the skillet, add 2 remaining teaspoons of oil and set over medium heat. Crack eggs one at a time into the skillet and sprinkle with salt and black pepper. Cook until whites are set and edges are crisp, about 3 minutes.
- Spread bean mixture on baked tortillas and garnish with pico de gallo, avocado, radishes and lettuce. Top each with an egg and serve with a lime wedge.