• 1/2 Cup vegetable oil
• 30 each 6" corn tortillas
• 1 #10 can Serious Bean Co. Chipotle Baked Beans
• 30 each large eggs
• 1 Cup salsa
• 2 Cups queso fresco, crumbled
• 1/4 Cup cilantro, chopped
• salt & black pepper to taste
Heat the beans in a pan over medium heat.
Once the beans are hot, use a slotted spoon to remove 1 quart of whole beans. Set whole beans aside and keep warm for garnishing.
Use a potato masher to smash the remaining beans then simmer over low heat until thickened into a paste.
Heat a skillet over medium heat or use a griddle, then add 1/2 tsp of vegetable oil.
Toast two tortillas 15-20 seconds per side. They should be lightly browned and crisp, but still flexible. Add additional oil as needed.
Spread a #8 scoop (1/2 Cup) of chipotle bean paste evenly over the toasted tortilla. Sandwich the second toasted tortilla over the top of the bean paste.
TIP: if preparing multiple orders at once, hold the tortilla stacks on a sheet pan in a 200°F oven while preparing the eggs.
Fry two eggs (we like sunny-side up) and place over each tortilla stack.
Season eggs with salt and pepper.
Top eggs with the reserved whole beans, salsa, queso fresco and cilantro.
YIELD: 1 serving