Combine in a saucepan and simmer for 20 minutes:

1 (10 oz.) can enchilada sauce

1 (16 oz.) stewed tomatoes

¼ cup diced green chiles

½ cup chopped onions

¼ cup chopped fresh tomatoes

Warm in saucepan:

1 (30 oz.) can refried beans

Wrap in damp dish towel and place in a 200° oven.

8 corn tortillas

Fry and set aside:

1 lb. Bacon

Peel and mash:

1 ripe avocado

Add to avocado and mix:

1 T. lemon juice

1 cup sour cream


1 dozen eggs

On tortilla put warmed beans down center. Sprinkle with cheddar cheese, shredded. Top with 4 oz. jack cheese cut into 8 strips. Add serving of scrambled eggs. Fold ends of tortilla. Add 2 strips of bacon. Pour tomato sauce on top. Top with avocado.

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