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Egg Tortillas with Ancho Sauce

Egg Tortillas with Ancho Sauce recipe
photo by:kraft
A great meatless dish for Lent or anytime.
35 min
35 min
6 servings
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What You Need

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

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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