INGREDIENTS
14 1/2 oz
canned tomatoes
1/4 cup
onion
1/4 cup
cilantro leaves
1 large clove
garlic
1
jalapeños jalapeño
2 tsp
canola oil
1 serving
kosher salt
15 oz
pinto beans
1/4 cup
water
1/4 cup
strong coffee
1/2 tsp
adobo sauce
1/2 tsp
ground cumin
1 large clove
garlic
4 larges
eggs
8 6-inches
corn tortillas
2 tsp
canola oil
1/4 cup
queso fresco
2 tbsp
cilantro leaves