1
Lightly brush both sides of each corn tortilla with olive oil. Place them in a single layer on a baking sheet and bake for 3 to 8 minutes until they are crisp and lightly golden.
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2
Beat the eggs in a bowl with salt and pepper. In a nonstick skillet over medium heat, scramble the eggs until they are just set. Warm the refried beans if needed.
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3
Spread a layer of refried beans on each crispy tortilla, top with the scrambled eggs, then sprinkle shredded cheese and spoon a little salsa over each.
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