Ingredients Weight Measure
Corn tortillas, 6 in. 36 ea.
Olive oil
Beans of your choice, cooked, heated 6 cups
Mozzarella cheese, shredded 1-1/4 cup
Butter 12 Tbsp.
Safest Choice™ Pasteurized Eggs 24 ea.
Salsa or enchilada sauce (green or red), heated, divided 6 cups
Feta cheese, crumbled 1-1/4 cup
Fresh cilantro, minced 3/4 cup
Mexican-style chorizo sausage, cooked, crumbled 1-1/2 lb.
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Avocado, ripe 36 slices
Jalapeños, whole pickled (optional)
Black olives, pitted (optional)


  1. Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400ºF 6 minutes or until crisp.
  2. If using canned beans, coarsely mash beans with back of fork; some whole beans should be visible.
  3. Place one tortilla on each serving plate and top each with 2 tablespoons shredded mozzarella cheese. Top with a second tortilla. Place 1/2 cup beans on each tortilla. Top beans with third tortilla.
  4. Meanwhile, prepare sunny-side-up eggs. Heat 1 tablespoon butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
  5. Top each tortilla with 2 cooked eggs. Spoon 1/2 cup salsa around the eggs on each of the tortilla stacks. Sprinkle each with 2 tablespoons crumbled feta cheese and 1 tablespoon minced cilantro. Spoon equal amounts chorizo that was seasoned with TABASCO® Chipotle Sauce around eggs. Place 3 slices avocado on each plate. Garnish with jalapeños and olives, if desired.

Yield: 12 servings

Variation: Queso fresco may be used in the place of feta cheese for a more authentic taste.