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Breakfast Tortilla Stacks
Warm corn tortillas layered with fluffy scrambled eggs and spiced refried beans make waking up a lot easier. A quick homemade salsa of fresh tomatoes, red onion, and cilantro adds a bright, acidic bite that cuts right through the rich eggs. Soaking the onions in ice water first removes their harshness, leaving only a crisp texture. The chipotle chile mixed into the beans brings a subtle, smoky heat that ties the whole plate together. It's a satisfying weekend meal that'll keep you full until lunch.
Equipment
- Skillet
- Microwave
Ingredients
- 1 cup ice water
- ¼ cup red onion, chopped
- 2 (6 to 8 ounce) ripe medium tomatoes, chopped
- ¼ cup loosely packed fresh cilantro leaves, chopped
- 4 large eggs
- 4 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup fat-free refried beans
- ¼ teaspoon ground chipotle chile
- 4 (7-inch) 100% whole-grain corn tortillas
Instructions
- 1Soak the chopped red onion in ice water for 10 minutes, then drain it thoroughly. This removes the harsh raw bite while keeping the crunch. Toss the drained onion with the chopped tomatoes and fresh cilantro in a small bowl to create a quick salsa.
- 2Whisk the whole eggs, egg whites, salt, and black pepper together in a medium bowl until the mixture is completely smooth and uniform.
- 3Coat a 10-inch nonstick skillet with cooking spray and warm it over medium heat for 1 minute. Pour in the beaten eggs and cook for about 5 minutes, stirring occasionally to create large, fluffy curds. Don't overcook the eggs; they'll continue to firm up slightly off the heat.
- 4Combine the fat-free refried beans and ground chipotle chile in a small microwave-safe bowl. Cover the bowl with vented plastic wrap and microwave on High for 1 minute, or until the beans are heated through.
- 5Wrap the corn tortillas in damp paper towels, place them on a microwave-safe plate, and microwave on High for 10 to 15 seconds until warm and pliable. Build the stacks by layering the warm tortillas with the spiced beans, scrambled eggs, and fresh tomato salsa.
Notes
- Make ahead: You can chop the tomatoes and cilantro a day in advance, but wait to mix the salsa until just before eating so it doesn't get soggy.
- Swap: If you don't have ground chipotle chile, a dash of smoked paprika or a spoonful of canned chipotles in adobo works perfectly.
- Storage: Keep leftover beans and eggs in separate airtight containers in the fridge for up to 3 days. Assemble fresh stacks when you're ready to eat.
Recipe Details
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