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1
Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and set aside.
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2
Heat 2 tablespoons of the oil in a medium skillet over high heat until hot.
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3
Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes.
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4
Place the wrapped tortillas in the oven to warm.
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5
Add the cumin and chili powder to the onion and cook 1 minute.
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6
Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated.
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7
Remove from the heat and mash with a potato masher or fork until smooth with some lumps.
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8
Add salt and pepper, to taste, and keep warm while you cook the eggs.
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9
Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot.
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10
Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness.
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11
Season with salt and pepper.
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12
To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips.
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13
Roll up and serve.
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14
Ease of preparation: easy
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15
After you remove the papery husk of the Mexican tomatillo, you're looking at a vegetable with a strong resemblance to a small green tomato.
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16
It doesn't taste like a tomato, though.
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17
Rather, it has a faintly lemony flavor all its own.
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18
Tomatillos are a key ingredient in the Mexican green salsa that is served with many dishes alongside red (or tomato-based) salsa.
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19
I have specified Tomatillo Salsa as the topping for the Fried Eggs and Refried Bean Tortillas, but it would also be delicious with any grilled or sauteed fish or chicken.
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20
Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno, and garlic in a food processor and pulse until the ingredients are almost smooth with a few small chunks.
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21
Add salt and pepper, to taste.
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22
Cover and refrigerate until ready to serve.
