4 Servings 10 min Cook
2 Cup Pinto Beans
1/4 Cup Water
1 Tsp Chili Powder
1 Dash Salt
4 Extra large Egg
2 Tsp Pepper Or Hot Sauce
1 Tbsp Butter
1 Dash Pepper
1 Cup, shredded Cheddar Cheese
3 Oz Tortilla Chips
1/2 Cup Salsa
Drain and rinse beans.
Place them in a small saucepan over medium heat.
Add the water and chili powder and season with salt.
Stir to combine and smash about half of the beans with the back of a fork.
Cook, stirring occasionally, until warmed, about 5 minutes.
Turn off heat.
Place eggs in a medium bowl and beat with a fork.
Add hot sauce, season with a pinch each of salt and pepper, and beat to mix; set aside.
Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes.
Swirl the butter in the pan until the pan is evenly coated.
Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes.
Using a rubber spatula, push the eggs from the edges into the center.
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total.
Remove the pan from the heat.
Sprinkle the eggs with half of the cheese and stir to mix.
Divide the chips between serving plates and top evenly with the warm beans.
Sprinkle remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa.
Serve with guacamole and sour cream, if desired.
