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1
Preheat the oven to 400 degrees F.
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2
Place the tortillas on a large baking sheet.
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3
Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper.
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4
Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.
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5
In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.
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6
In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam.
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7
Crack the eggs into the skillet and cook for 3 to 4 minutes.
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8
Then flip and cook for 1 minute longer, or until desired degree of doneness
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9
Spread the beans evenly on each tortilla.
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10
Spread 2 tablespoons of the Quick Guacamole over the beans.
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11
Top each tortilla with a fried egg, 2 tablespoons of the Refrigerator Tomato Salsa and 1 tablespoon of the enchilada sauce.
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12
Serve immediately.
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13
In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well.
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14
Add salt, pepper and hot sauce to taste.
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15
In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper.
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16
Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week.
