INGREDIENTS
1 10 ounce can
diced tomatoes and green chiles, undrained
1 10 ounce can
red enchilada sauce
1/3 cup
chopped fresh cilantro
1 tbsp
fresh lime juice
2 tbsp
water
1 16 ounce can
pinto beans, rinsed and drained
Cooking spray
4
large eggs
4
(8-inch) fat-free flour tortillas
1 cup
crumbled queso fresco cheese