1 (14.5oz) can diced tomatoes with chiles & chili spices (do not drain)
1 (10oz) can red enchilada sauce
1 (15oz) can Luck’s® Pinto Beans, drained, rinsed
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
4 (8-inch) fat-free flour tortillas
1 tablespoon vegetable oil
2 tablespoons water
1/2 cup crumbled queso fresco cheese (2oz)
In 10-inch skillet, heat diced tomatoes and enchilada sauce over medium heat until boiling; stir in beans, mashing some with fork. Reduce heat; simmer 8 to 10 minutes or until mixture is thick, stirring occasionally. Stir in cilantro and lime juice.
Meanwhile, heat 12-inch nonstick skillet over medium heat. Spray with cooking spray. Heat tortillas, one at a time, cooking 1 minute per side or until heated. Place on plate; cover to keep warm. When sauce is almost ready, heat oil in same 12-inch skillet over medium heat. Break eggs into skillet, keeping yolks intact. Cook until whites start to set. Add water; cover. Cook 1 to 2 minutes or until white is completely set and yolk is desired doneness.
Place tortillas on 4 dinner plates. Top each with 1/2 cup of the bean mixture and an egg. Sprinkle with cheese.