Categories: Breakfast, Hungry Girl

Ingredients

• Sauce
• 1/2 cup chopped tomatoes
• 1/4 cup canned crushed tomatoes
• 1/4 cup chopped bell pepper
• 2 tbsp. chopped onion
• 2 tbsp. canned diced green chilies
• 1/2 tsp. chopped garlic
• 1/8 tsp. salt
• 1/8 tsp. chili powder
• Dash black pepper
• Dash ground cumin
• 1 tbsp. chopped fresh cilantro
• Base
• 1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
• One 6-inch corn tortilla
• 1 large egg
• 2 tbsp. fat-free refried beans

Directions

1. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add all ingredients for sauce except cilantro. Stirring occasionally, cook until veggies have softened, about 7 minutes. Add cilantro and cook for 1 minute more. Transfer to a small bowl and cover to keep warm.

2. Once skillet has cooled, clean and return it to the stove. Add butter and bring skillet to medium-high heat. Once butter has coated the bottom of skillet, add tortilla. Cook until lightly browned, about 3 minutes per side. Transfer to a plate and set aside.

3. Remove skillet from heat, spray with nonstick spray, and bring to medium heat. Add egg to the skillet and cook per your preference (we like it over medium!), about 2 minutes. Meanwhile, spread beans onto tortilla. Place egg over the tortilla and cover with sauce. Enjoy!

4. Calories 232 MAKES 1 SERVING

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