Ingredients
Scale
- 4 telera breads, sliced lengthwise, some of the inside bread removed
- 4 large eggs
- ¼ cup NESTLÉ CARNATION Evaporated Fat Free Milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon grapeseed oil
- ¼ cup finely chopped white onion
- 1 roma tomato, finely chopped
- 1 jalapeño, finely chopped
- 1 cup refried beans, mashed to spreadable consistency and warmed
- 4 teaspoons Cotija cheese, crumbled (optional)
Instructions
- Preheat oven to 350° F.
- Place bread on a baking sheet, sliced side up. Toast in oven for 10 minutes or until bread begins to brown. Remove from oven; set aside and let cool.
- Beat eggs, evaporated milk, salt and pepper in a medium bowl.
- HEAT oil in a medium skillet over medium heat for 1 minute. Add onion, tomato and jalapeño; cook, stirring frequently, for 2 minutes. Pour in egg mixture.
- Decrease heat to medium-low. Constantly fold egg mixture with a silicone spatula for about 5 minutes or until eggs are set.
- Spread beans evenly on top and bottom halves of each bread. Layer with about ½ cup egg mixture. Season with additional salt and pepper, if desired. Garnish each torta with 1 teaspoon cheese.
- Top with top half of bread.
Notes
If telera bread is not available, use French bread or bolillos. Enjoy with your favorite salsa for additional flavor and spice.