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Egg Tortillas with Ancho Sauce

6 servings

What You Need

2 Tbsp. oil
2 ancho chiles, stemmed, seeded
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup water
1 bunch fresh cilantro, divided
1 plantain, diagonally cut into 12 slices
6 corn tortillas (6 inch)
6 KRAFT Singles
1-1/2 cups rinsed canned black beans, warmed
6 eggs


Serving Size 1 serving
Amount per Serving
Calories 370kcal 370kcal
Fat Cal 0
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 205mg
Sodium 570mg
Total Carbohydrates 42g
Dietary Fibers 8g
Sugars 14g
Protein 17g
Vitamin A 80% • Vitamin C 4% • Calcium 25% • Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Egg Tortillas with Ancho Sauce

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.
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