Tortilla Egg Stack

Categories: Cheese/eggs | Vegetables | Snacks

Serves: 4 Servings

Ingredients:

1 c Rinsed drained canned red
-kidney beans
1 c Salsa
1/2 Sweet green pepper, chopped
9 Eggs
1/4 c Water
2 Green onions, chopped
1 tb Butter
5 7 inch flour tortillas
1/2 c Shredded Cheddar cheese
1/4 c Shredded lettuce
1/4 c Chopped tomato

Instructions:
In small bowl and using fork, mash red kidney beans. Stir in salsa and
green pepper; set aside. In large bowl, whisk eggs; whisk in water and
green onions. Set aside.

In nonstick skillet, melt butter over medium heat; pour in egg mixture and
cook, stirring with wooden spatula, for 5 minutes or until eggs are
thickened and moist but no visible liquid remains.

Place 1 of the tortillas on baking sheet; top with half of the eggs. Place
tortilla on top; spread with half of the salsa mixture. Repeat layers
once. Top with remaining tortilla. Sprinkle with cheese.

Bake in 400øF oven for 15 to 20 minutes or until tortilla stack is heated
through and cheese is melted. Garnish with shredded lettuce and chopped
tomato. Yield: 4 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living, Meals in Minutes.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17,
1999

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