INGREDIENTS
1/4 cup
Cilantro, rough
2
Limes
2 15 ounce cans
Pinto beans
1 14 ounce can
Tomatoes, fire roasted
1
Yellow onion, medium
8
Eggs, large
2
Chipotles in adobo
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil
8
Corn tortillas
2 tbsp
Butter, unsalted
1/2 cup
Cotija cheese
1/4 cup
Water