Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 can | (32 oz) refried beans |
| 1 teaspoon | Tabasco pepper sauce |
| 1 \N | Dozen eggs |
| \N \N | Butter or margarine |
| ½ pounds | Shredded Monterey Jack |
| \N \N | Cheese |
| 1 pack | Corn tortillas |
| \N \N | Leaves from 10 sprigs |
| \N \N | Cilantro, minced |
| 2 \N | Ripe tomatoes,chopped |
| 1 \N | Jalapeno pepper, thinly |
| \N \N | Sliced |
| 2 tablespoons | Chopped onion |
| ½ \N | Avocado, finely diced |
SALSA
Combine all ingredients for salsa;set aside.Heat refried beans in a saucepan with Tabasco sauce;keep warm. Fry eggs in butter or margarine to desired doneness.Lay 2 tortillas on each plate.Place one fried egg on each tortilla.Top with refried beans,cheese and salsa.Serve immediately.Serves 6.