Tortilla Topper

Double this recipe to make 2 stacks.

INGREDIENTS:

4 Tablespoons   avocado or coconut oil, organic

4 8-inch             flour tortillas, whole wheat and/or organic

¼ cup               onion, organic and finely chopped

¼ cup               mild salsa, organic and pureed

2 oz (1/2 can)    chopped green chilies, organic and drained

16 oz can          refried beans, organic

4 oz (1 cup)       Monterrey Jack cheese, shredded

2 oz (1/2 cup)    Cheddar cheese, shredded

Lettuce, organic, shredded

Tomatoes, organic, chopped

Sour cream, optional

Black olives, optional

DIRECTIONS:

1. After above ingredients are prepared (i.e. chopped, pureed, shredded, etc), preheat oven to 375 degrees.

2. In a 10-inch skillet, heat oil over medium heat.

3. Fry tortillas in hot oil 5-10 seconds on each side until lightly browned and blistered.

4. Drain well on paper towels.

5. In remaining oil, add a little more, if necessary, saute onion until tender.

6. Stir in taco sauce and green chilies.

7. Remove from heat.

8. Place 1 tortilla on ungreased cookie sheet.

9. Top with 1/3 of beans, 1/3 of onion mixture, and 1/3 of Jack cheese.

10. Repeat layering 2 more times, ending with a tortilla on top.

11. Sprinkle top tortilla with Cheddar cheese.

12. Bake at 375 for 15-17 minutes or until thoroughly heated and cheese is melted.

13. Place on serving platter.

14. Top with lettuce and tomatoes.

15. Cut into wedges.

If desired, serve with sour cream and olives.

Sunrise Eggs

INGREDIENTS:

4 wholegrain flour tortillas, organic, multi-grain or flax or… (not burrito ones--smaller)

8 eggs, free-range

2 teaspoon water

¼ teaspoon sea salt

1 Tablespoon butter

½ cup chopped green onions, organic

2 medium tomatoes, organic, seeded and chopped

4-oz can chopped green chilis, drained, organic

4 oz (1 cup) shredded cheese, Monterey Jack or cheddar

4 Tablespoon taco sauce

Dairy sour cream, if desired

DIRECTIONS:

1.       Heat oven to 350*.

2.       Wrap tortillas in foil; bake about 5 minutes or until warm.

3.       While tortillas are baking, combine eggs, water and salt in medium bowl; beat well.

4.       In large skillet, melt butter.

5.       Add egg mixture and cook, stirring occasionally, until eggs are almost set.

6.       Remove from heat.

7.       Place warm tortillas on large ungreased cookie sheet.

8.       Top each tortilla with ¼ of the eggs, onions, tomatoes, green chilis and cheese.

9.       Bake at 350* for 5-10 minutes or until very warm and cheese is melted.

10.   Remove from oven and  top each with 1 Tbsp taco sauce and sour cream.

4 servings