Breakfast Tortilla and Egg Stacks

Name: Breakfast Tortilla and Egg Stacks
Prep time: 15M
Total time: 20M
Yield: 4 Servings
Ingredients: 8 Mini Corn Tortillas – Taquitos GOYA® Mini Corn Tortillas - Taquitos; 2 lb. GOYA® Extra Virgin Olive Oil; 1 can Refried Pinto Beans – Traditional GOYA® Refried Pinto Beans - Traditional; ⅔ cup GOYA® Queso Fresco, crumbled; 6 strips precooked bacon, coarsely chopped; 4 large eggs; 1 small tomato, sliced; 1 ripe avocado, sliced; ½ red onion, sliced; ¼ cup coarsely chopped cilantro, optional; GOYA® Adobo All-Purpose Seasoning with Pepper; GOYA® Salsa Taquera or GOYA® Salsa Verde, for serving

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We can’t think of a warmer welcome to the day than waking up to a towering pile of these savory Breakfast Tortilla and Egg Stacks. Here, GOYA® <a title="Mini Corn Tortillas – Taquitos" href="https://goya.com/en/products/pantry/tortillas#mini-corn-tortillas-taquitos" data-id="9657">Mini Corn Tortillas – Taquitos</a> are smothered with creamy GOYA® <a title="Refried Beans Mexican Style" href="umb://document/9ed05d284bff4e56aeaa5388ab646ef7" data-id="1201">Refried Pinto Beans</a>, salty cheese and bacon, fresh tomatoes, avocados and onions. The tortillas are stacked high and topped with a just-fried egg. We should warn you though: A hearty appetite – and some napkins – are required!

Total Time

20m

Prep Time:15m

Yields:4 Servings

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Ingredients

GOYA® Mini Corn Tortillas – Taquitos

2 lb.

GOYA® Extra Virgin Olive Oil

1 can

GOYA® Refried Pinto Beans – Traditional

⅔ cup

GOYA® Queso Fresco

strips precooked bacon, coarsely chopped

large eggs

small tomato, sliced

ripe avocado, sliced

red onion, sliced

¼ cup

coarsely chopped cilantro, optional

GOYA® Adobo All-Purpose Seasoning with Pepper

GOYA® Salsa Taqueraor <a href="/en/products/salsa-verde/" title="Salsa Verde">GOYA® Salsa Verde</a>, for serving

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Directions

Kitchen View

Step 1

Preheat oven to 400°F. Brush both sides of tortillas with 1 tablespoon olive oil. Place on baking sheet. Bake for 10 minutes. Spread beans on tortillas and top with queso fresco and about two-thirds of bacon. Place in oven for 6 minutes or until heated through.

Step 2

Meanwhile, heat remaining 1 tablespoon olive oil in nonstick skillet over medium heat. Add eggs and cook until whites are set, about 2-3 minutes. Remove tortillas from oven and top four of them with sliced tomato, avocado and onion. Top with remaining four tortillas and fried eggs. Garnish with cilantro, if desired, and serve with Adobo and Salsa Taquera or Salsa Verde.

• Substitute GOYA® Guacamole for the avocado, if desired.
• Rather than using the mini tortillas, spoon the fillings into GOYA® Burritos Flour Tortillas for tasty breakfast burritos.

Products in this Recipe

Mini Corn Tortillas – Taquitos

Extra Virgin Olive Oil

Refried Pinto Beans – Traditional

Queso Fresco

Adobo All-Purpose Seasoning with Pepper

Salsa Taquera

• Substitute GOYA® <a href="https://www.goya.com/en/?post_type=products&p=23260">Guacamole</a> for the avocado, if desired. • Rather than using the mini tortillas, spoon the fillings into GOYA® <a href="https://www.goya.com/en/products/flour-tortillas-burritos/">Burritos Flour Tortillas</a> for tasty breakfast burritos.