Breakfast/brunch

Egg Tortillas with Ancho Sauce

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photo by:kraft

time

prep:

35 min

total:

35 min

servings

total:

6 servings

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What You Need

Tbsp. oil

ancho peppers, stemmed, seeded

1/4

cup KRAFT Original Barbecue Sauce

1/4

cup water

bunch cilantro, divided

plantain, diagonally cut into 12 slices

corn tortillas (6 inch)

KRAFT Singles

1-1/2

cups rinsed canned black beans, warmed

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 large 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 large 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, over-easy style, in large nonstick skillet sprayed with cooking spray. Place eggs over beans; drizzle with sauce. Top with plantains and remaining cilantro.

Kraft Kitchens Tips

How to Cook Over-Easy Eggs

Heat nonstick skillet sprayed with cooking spray on medium-high heat. Crack egg into skillet; cook 2 to 3 min. or until white is almost set. Carefully turn egg over with spatula; cook 1 min. or until white is set and yolk is firm, but not runny.

Special Extra

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