Ingredients
- 8 small corn tortillas
- 2 cups prepared refried pinto beans, warmed
- ½ cup tomatillo or green salsa
- ½ cup tomato or red salsa
- 4 tsp. butter, divided
- 8 large EGGS
- Salt and pepper
- ½ cup thinly sliced red onion
- ½ cup coarsely chopped fresh cilantro
Personal Notes
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