Photo: Joseph Gonzalez
Mexican Fried Egg Breakfast Torta Recipe
8 ingredients
20 min + 25 min
4 sandwiches
openrecipes
This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
Estimated Nutrition (whole recipe, rough)
459
Calories
18g
Protein
37g
Fat
20g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup good-quality refried beans
- 4 large or extra-large eggs
- 4 Mexican torta rolls or bolillo rolls, split and toasted
- 1 cup shredded Monterey Jack cheese
- 1 or 2 ripe red tomatoes , sliced
- Handful fresh cilantro leaves, torn
- 2 cups shredded iceberg lettuce
- 1 large avocado , pitted, peeled, and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes