Ingredients
- THIS IS OUR RENDITION OF THE INFAMOUS HUEVOS RAPCHEROS, WITH A LITERAL TWIST.
- 1 CUP REFRIED BEANS
- 1/2 CUP GRATED MONTEREY JACK CHEESE
- 1/2 CUP PICANTE SAUCE
- TWO 10- OR 11-INCH FLOUR TORTILLAS
- 3 TABLESPOONS CHOPPED FRESH CILANTRO
- 4 EGGS
- 1 TEASPOON GROUND CUMIN
- 1/2 TEASPOON CHILI POWDER
- 1/2 TEASPOON GROUND CINNAMON
- KOSHER SAIL (IF USING TABLE SALT, DECREASE THE AMOUNT BY HALF; SEE PAGE 16)
- 1 TEASPOON OLIVE OIL
- FLAVORED TORTILLA SUGGESTION: BLACK BEAN, SALSA,TOMATO
Preparation
Step 1
PREHEAT OVEN TO 350 0F. (SEE NOTE FOR MICROWAVE INSTRUCTIONS.
COMTINE THE BEANS, 1/4 CUP OF THE PICANTE SAUCE, THE CILANTRO, OREGANO,CUMIN, CHILI POWDER, AND CINNAMON IN A SMALL BOWL. DIVIDE THE BEAN MIXTURE AMONG THE TORTILLAS AND SPREAD EVENLY OVER EACH TORTILLA, LEAVING AT LEAST A 1-INCH BORDER AROUND THE EDGE. PLACE THE TORTILLAS ON A LARGE BAKING SHEET AND SPRINKLE THEM WITH THE CHEESE. BAKE UNTIL THE CHEESE MELTS, 4 TO 5 MINUTES.
CRACK THE EGGS INTO A SMALL BOWL AND WHISK TOGETHER WITH 1/4 TEASPOON KOSHER SALT. HEAT THE OLIVE OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD THE EGGS AND COOK UNTIL THEY TO BECOME FIRM, ABOUT 1 MINUTE, STIRRING FREQUENTLY WITH A PLASTIC SPATULA. ADD THE REMAINING 1/4 CUP PICANTE SAUCE AND CONTINUE TO COOK, STIRRING CONTINUOUSLY, UNTIL EGGS ARE COOKED THROUGH BUT STILL SOFT, ABOUT 30 SECONDS.
REMOVE THE TORTILLAS FROM THE OVEN. DIVIDE THE EGG MIXTURE AMONG TORTILLAS AND WRAP (PAGE 20). ENJOY THIS WRAP IMMEDIATELY.
NOTE: A MICROWAVE OVEN CAN BE USED INSTEAD OF A CONVENTIONAL OVEN. ONCE THE TORTILLAS HAVE BEEN PREPARED WITH THE BEARS AND CHEESE, PLACE THE TORTILLAS , ONE AT A TIME, ON A PAPER TOWEL-LINED MICROWAVEABLE PLATE AND COOK ON HIGH POWER UNTIL THE CHEESE MELTS, ABOUT 1 MINUTE.
SERIES 2