Granted, my husband and I adore Mexican food…the real stuff. But our pantry is almost always stocked with ingredients for this recipe, perfect for breakfast or dinner. It is super delicious, super easy to make, and lends itself to the creative cook who likes to add little bits of things to be used up or that suit family preferences. You could play around the ingredients a lot here….let me know if you find a winning combo, I am sure I will never make this recipe exactly the same every time myself! Enjoy!
1 can (16 oz.) refried beans (I used Trader Joe’s Salsa Style) or try your hand at making your own, easily!
2 tablespoons chopped green chiles (optional)
4 large eggs
1/2 cup allowed shredded cheese
1/4 cup chopped green onions (divided)
1 medium tomato, chopped
1/4 cup chopped cilantro
1 avocado, chopped
Salsa (I love taqueria style made by Herdez, found in Mexican food sections in a can)
This recipe was shared on Hunk of Meat Mondays, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Traditional Tuesdays, Hearth & Soul, Gluten Free Wednesday, What’s Cooking Wednesday, Whole Foods Wednesday, These Chicks Cooked, Frugal Days Sustainable Ways, Cast Party, Full Plate Thursday, Thriving on Thursdays, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Foodie Friday, Sugar Free Sunday, Monday Mania, Melt In Your Mouth Monday, Mix It Up Monday, Creative Corner, Things That Make You Say MMM, Ruth’s Real Food, The Better Mom’s Linky, Slightly Indulgent Tuesdays, Tasty Tuesdays, Fat Tuesday,