Reviewed: Jan. 9, 2012

Great recipe! It is a little time consuming. I made the salsa and beans at the same time, and then I assemble and cook the eggs as needed. This is my lunch this week! It is so good! New favorite, I think. I had it for lunch and dinner today!

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4 users found this review helpful

Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 29, 2011

This was very good. I'd been wanting to try this for a long time and I had an open can of chipolte peppers to use up, so now was the time. The only changes I made was to add half a small onion in the beans and store bought salsa. Yum! I think I'm having this for breakfast tomorrow.

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Reviewer:

LAURASWAY

Reviewed: Oct. 7, 2011

So disappointed! This took a long time to make and was not very good. There needs to be a LOT more cheese than just a half a cup. I didn't understand the point of adding chicken broth to the beans. It made them watery and I ended up straining them again. The salsa was good. This wasn't terrible, but just didn't feel like a cohesive dish. My boyfriend suggests maybe sandwiching the egg between the tortillas? I don't know, I won't be trying this again. Thanks anyways.

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4 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 4, 2011

This was really good, but a lot of work -- I ended up using three skillets. My husband thought it was too spicy for breakfast, but I loved it. Thanks.

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2 users found this review helpful

Reviewer:

Goody2shz

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Sep. 12, 2011

My family really enjoyed these! The tortillas didn't quite crisp up enough in the oven so that was are only "complaint." We didn't have chilis or jalapenos, which would have made this recipe perfect! All in all, a delicious meal!

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2 users found this review helpful

Reviewer:

Samantha

Reviewed: May 22, 2011

Delicious. I used a whole wheat tortilla, laughing cow queso fresco and topped with scrambled eggs rather than fried.. I added some fat free sour cream.. loved this. Had this with mexican quinoa and really enjoyed my dinner

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2 users found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 17, 2011

Great recipe. Cooked our eggs sunny side up and the runny yolk added just the right flavor and moisture to the dish. IMO the fresh cilantro adds just the right touch. A simple keeper. Thank you!

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3 users found this review helpful

Reviewer:

Thinksno

Reviewed: Mar. 23, 2011

Absolutely delicious! I used more cheese like 1 1/2 cups instead and didn't use the jalapeno because my daughter was eating too. It took me half the stated time to prepare more like 20mi. Even my 4yr. old liked it! Definately going into our favorites recipes for breakfast. Thanks ZZ sharing your recipe! Elvira Silva.

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3 users found this review helpful

Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 18, 2011

My husband is from Central America and he loved these. He says it's one of his favorite meals I make. I haven't had the time to try it, but the only thing I can imagine making it better is fresh black beans. Not worth the extra work to me, but my husband would prefer it so if you're making these for someone of latin descent, you might want to make theblack beans yourself.

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4 users found this review helpful

Reviewer:

Mrs Aparicio

Cooking Level: Expert

Home Town: Ephrata, Washington, USA

Living In: Ellensburg, Washington, USA

Reviewed: Nov. 2, 2010

YUMM!!! I loved this recipe, never before thought to melt the cheese between tortillas first (versus using just tortillas). Love it and love the chipotle chiles, they add extra kick and smokiness.

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7 users found this review helpful