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Breakfast/brunch

Egg Tortillas with Ancho Sauce

Egg Tortillas with Ancho Sauce recipe
photo by:kraft
A great meatless dish for Lent or anytime.
time
prep:
35 min
total:
35 min
servings
total:
6 servings
Magazine Acquisition

What You Need

2
Tbsp.  oil
2
 ancho peppers, stemmed, seeded
1/4
cup  KRAFT Original Barbecue Sauce
1/4
cup  water
1
bunch  fresh cilantro, divided
1
 plantain, diagonally cut into 12 slices
6
 corn tortillas (6 inch)
6
 KRAFT Singles
1-1/2
cups  rinsed canned black beans, warmed
6
 eggs

Make It

HEAT 1 tsp. oil in large skillet on medium heat. Add peppers; cook 3 min. or until fragrant and toasted on both sides, turning after 2 min. Coarsely chop peppers; place in blender. Add barbecue sauce, water and all but 2 Tbsp. cilantro. Blend on high speed until smooth; set aside. Chop remaining cilantro.

HEAT 2 tsp. of the remaining oil in same skillet. Add plantains; cook 4 min. or until evenly browned, turning after 2 min. Remove from skillet; cover to keep warm.

BRUSH both sides of tortillas with remaining oil; cook 1 tortilla in same skillet on medium-high heat 3 min. or until crisp, turning after 2 min. Top with 1 Singles; cook 1 min. or until slightly melted. Remove to platter; top with 1/4 cup beans. Repeat with remaining tortillas.

COOK eggs in large nonstick skillet on medium heat 2 to 3 min. or until whites are almost set; turn and cook 1 to 2 min. until whites are set and yolks are no longer runny. Place eggs over beans; drizzle with sauce. Top with plantains and remaining cilantro.

Kraft Kitchens Tips

Special Extra
Chop 2 slices OSCAR MAYER Baked Cooked Ham. Combine with beans before using as directed.
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