Mexican Tortilla Stack

17 15 514
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Mexican Tortilla Stack
Health Highlights


1 tsp Ghee
8 large egg Egg
8 medium tortilla(s) Tortilla, corn
1/2 cup Sour cream, 14% M.F. (optional)
1/2 cup Salsa, ready-to-serve
1 leaf Lettuce, romaine (chopped)
1 avocado(s) Avocado (pitted and diced into 1/2-inch cubes)
1/2 cup, shredded Cheddar cheese, sharp (optional)
1 tsp Ghee (refried beans - or extra virgin olive oil)
1 small White onion (refried beans - diced small)
1/2 cup chopped Red bell pepper (refried beans - diced small)
1 can(s) (15oz) Pinto beans, canned (refried beans - rinsed and drained)
1/2 cup Water (refried beans)
1 dash Cumin (refried beans - a pinch)
1 dash Cayenne pepper (refried beans - a pinch, optional)
1 pinch Salt (refried beans - to taste)
1 dash Black pepper (refried beans - to taste)


Working in batches, heat 1 teaspoon of ghee in a large saucepan or griddle over medium-low heat. Once the butter has melted, carefully crack the eggs, one at a time into the pan. If your pan is large enough, you should be able to cook four eggs at a time. Once the whites have started to set slide a large spatula under an egg and gently ip over, being sure not to break the yolks. Repeat for remaining eggs. Cook for another minute, or until the yolk is to your desired doneness.

Warm corn tortillas according to package instructions. To assemble, start with two tortillas per person. Spread 1 tablespoon of refried beans, 1 tablespoon of sour cream (if using) and 2 tablespoons of salsa on each tortilla. Follow with eggs, lettuce, avocado and cheese. Serve immediately.


If tomatoes are in season, you can make up a quick, fresh salsa by chopping up tomatoes with some onion, jalapeno, cilantro, a drizzle of olive oil and a squeeze of lime. Season to taste with salt and pepper.

Refried Beans Reinvented:

Heat ghee in a medium saucepan over medium heat. Add onion and pepper and sauté for approximately 4 minutes, or until the onion is opaque. Add beans, water and spices and cook for 5-7 minutes, or until the water has been absorbed and the beans have cooked through and softened.

Remove mixture to a food processor or use an immersion blender to blend until the beans are pureed (a few chunks are fine). Season to taste with salt and pepper.


In Tex-Mex cuisine pinto beans are commonly used but feel free to play around with black or kidney beans too!

Nutrition Facts

Per Portion

Calories 514
Calories from fat 189
Calories from saturated fat 105
Total Fat 21.0 g
Saturated Fat 11.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 13.1 g
Cholesterol 417 mg
Sodium 878 mg
Potassium 993 mg
Total Carbohydrate 60 g
Dietary Fiber 13.9 g
Sugars 5.0 g
Protein 28.1 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 1.8
Milk Alternative 0.9
Vegetables 2.1

Energy sources