3 cans ( 16 ounce) of pinto beans
1 can (4 ounce) of can diced green chiles
1 teaspoon of chili powder
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
salt to taste
1 1/2 tablespoons of cooking oil
6 large of eggs
1 1/2 avocados sliced
1 cup of Monterey Jack cheese
3/4 cups of salsa
3 scallions thinly sliced
small of sprig of cilantro for garnish
hot sauce for serving
- In a small Circulon saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
- On a Circulon double burner griddle over two burners on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
- Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.