This naturally gluten free traditional Mexican meal is one of my favorite go to meals that is quick, easy and inexpensive. The best part of this meal however is it’s one of those great tasting great mouth feel meals. I keep mine dairy free too but you can always add in cheese. It’s great for breakfast, lunch or dinner and works well with leftovers.
The key to this dish is having the ingredients on hand so you can make it at the drop of a hat. I’ll make big batches of enchilada sauce and freeze it in portions needed for this recipe. If I run out I always have Rick Bayless’ sauce on hand too.
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Red Chili or Enchilada Sauce – I use Rick Bayless’ recipe or his store sauce
Pinto Beans or Refried Beans
Tortillas or Tortilla Chips
Organic Eggs- farm fresh from roaming chickens are my favorite
Organic Coconut Oil
Cheese- raw milk, non-dairy or pasteurized
Heat your enchilada sauce in a pan that has a lid. If you are using pinto beans toss them into that same pan to warm up with the sauce on medium heat.
If you are using tortillas cut them into triangles and crisp them in some oil. After you get them nice a crisp you want to add them into the sauce to absorb it and become soft. This is why I just use tortilla chips so I can make this step fast and easy.
In a separate non-stick pan cook your eggs “over easy” in a little coconut oil. Over easy means the whites are cooked and the yellow yolk is runny. Some folks like sunny side up too with this recipe but not me.
Spoon the soaked tortilla chips with beans and sauce onto your plate. If you are using refried beans put the beans along side of the soaked chips.
Place your fried egg on top.
Now you can add some sour cream, cheddar cheese and fresh chopped cilantro on top. If you are not eating dairy you can use Daiya for the shredded cheese and you can also use the soy based sour cream.
Other options include adding cooked shredded chicken to the dish.
That’s it. A really easy, lots of options and a tasty filling meal.
Remember to always read labels from any product that has one.
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