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Mexican Eggs w/Green Salsa

mexican eggs green salsa
  • (1 1/2 cups) romaine lettuce, very thinly sliced
  • (1) scallion, sliced
  • (2 Tbsp.) fresh cilantro, chopped
  • (3 tsp.) canola oil, divided
  • (2 tsp.) lime juice
  • (1/4 tsp.) salt, divided
  • (1/4 tsp.) freshly ground pepper, divided
  • (15-oz. can) pinto beans, rinsed
  • (1/2 cup) prepared green salsa
  • (8) corn tortillas (6 in. diameter)
  • (3/4 cup) shredded sharp Cheddar cheese
  • (4 large) eggs

Mexican Eggs w/Green Salsa

Crispy corn tortillas topped with cheesy pinto beans, green salsa, eggs and cilantro-lime lettuce.

Preparation Time
About 15 minutes
Cook Time
About 15 minutes


  1. 1Preheat oven to 400°F.
  2. 2In a large bowl, mix together lettuce, scallion, cilantro, 1 tsp. oil, lime juice, 1/8 tsp. salt and 1/8 tsp. pepper. In a separate bowl, mix together beans and salsa.

  3. 3Spray one side of tortillas with cooking spray. Place on baking sheet, spray side down in overlapping pairs. Top each pair with 1/3 cup beans and 3 Tbsp. cheese. Bake 10 minutes.

  4. 4Place a large nonstick skillet over medium heat. Add 2 tsp. oil. When hot, gently add eggs one at a time. Sprinkle with 1/8 tsp. salt and pepper. Cook on medium low 5-7 minutes.

  5. 5Serve each pair of tortillas with 1 egg and 1/4 cup lettuce. Enjoy!

Nutritional Information

Serving Size: 2 tortillas, 1 egg, 1/4 cup lettuce

Amount Per Serving:
  • Calories 396
  • Total Fat 18 g
  • Total Carbohydrate 42 g
  • Protein 20 g
  • Cholesterol 234 mg
  • Sodium 563 mg
  • Fiber 8 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Eggs and Omelettes

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.