- 4 corn tortillas
- 1 tablespoon coconut oil
- 4 eggs, scrambled or over-easy or tofu scramble
- 10 oz. Qué Mami Organics Red Enchilada Sauce or Roasted Tomato Salsa
- shredded cheese (optional)
- avocado slices
Heat 1 tablespoon of coconut oil in frying pan until melted. Dip corn tortillas, one at a time, into oil until tortilla softens. Remove tortilla with spatula and place onto paper towel-lined plate. Continue with the rest of the tortillas. Prepare eggs your style, or a tofu scramble. Next, pour 10 oz. of Qué Mami Organics Red Enchilada Sauce or Roasted Tomato Salsa into pan at low heat and heat through. Take two of the tortillas and place two cooked eggs or tofu scramble on top. Then place tortillas with eggs into sauce, and using a spoon, pour the sauce over the tortillas and eggs until completely covered with sauce. Once everything is heated, remove tortillas and eggs with a spatula onto plate and top with shredded cheese if you wish, and remaining sauce. Cover with bowl to melt the cheese. Repeat the process with the other tortillas and eggs. Top with avocado slices.