| Directions: |
Pre-heat oven to 350 degrees.
1. Combine the beans, 1/4 cup of the picante sauce, the cilantro, oregano, cumin, chili powder, and cinnamon in a small bowl.
2. Divide the bean mixture among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.
3. Place the tortillas on a large baking sheet and sprinkle them with the cheese. Bake until the cheese melts, 4 to 5 minutes.
4. Crack the eggs into a small bowl and whisk together with 1/2 teaspoon salt (more or less to taste). Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until they begin to become firm, about 1 minute, stirring frequently with a spatula.
5. 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.
6. Remove tortillas from the oven. Divide the egg mixture among the tortillas and wrap. Serve immediately.
Note: A microwave oven can be used instead of a conventional oven. Once the tortillas have been prepared with the beans 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.
Serves 2 |