INGREDIENTS
2 tbsp
Cilantro, fresh
1 15 ounce can
Pinto beans
1 1/2 cups
Romaine lettuce
1
Scallion
4
Eggs, large
2 tsp
Lime juice
1/2 cup
Salsa, prepared green
1/4 tsp
Pepper, freshly ground
1/4 tsp
Salt
3 tsp
Canola oil
1
Canola oil cooking spray
8
6-inch corn tortillas
3/4 cup
Cheddar cheese, sharp