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1
Preheat oven to 400F.
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2
Combine lettuce, scallion, and salsa in a bowl; set aside.
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3
Combine rinsed and drained beans and salsa in another bowl.
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4
Coat both sides of each tortilla with cooking spray.
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5
Place tortillas on a large baking sheet.
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6
Evenly divide the bean mixture on top of each tortilla and sprinkle with 3 tablespoons cheese each.
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7
Bake until the beans are hot and the cheese is melted, about 10 minutes.
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8
Meanwhile, heat the 2 teaspoons oil in a large nonstick skillet over medium heat.
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9
Crack each egg and slip them one at a time into the pan, taking care not to break the yolks.
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10
Season the eggs with salt and pepper.
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11
Reduce heat to medium-low and cook, covered and undisturbed for 5 to 7 minutes for soft-set yolks.
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12
(For hard-set yolks, continue cooking until the yolks are cooked through, 4 to 6 minutes more.
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13
).
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14
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
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15
TIP: Tip: Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions.
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16
Look for it near other prepared salsa in large supermarkets.
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17
Freshly made salsa can usually be found in plastic containers in your supermarket's produce section near the refrigerated salad dressing.
