|Low fat refried beans||30 Ounce (2 Cans Of 15 Ounce Each)|
|Safflower oil||3 Tablespoon|
|Corn tortillas||8 (Fresh Ones)|
|Shredded cheddar cheese||1 1⁄3 Cup (21.33 tbs)|
|Salsa||1⁄4 Cup (4 tbs) (For Serving)|
1. Heat oven to 350°F. Line a baking sheet with foil and set aside.
2. In a covered medium saucepan over medium-low heat, warm retried beans, stirring occasionally.
3. Meanwhile, in a nonstick 12-inch skillet over medium heat, heat 1/2 tablespoon oil. Add 2 tortillas and cook 1 minute per side. Transfer to prepared baking sheet. Spread 1/3 cup warm beans over each tortilla and transfer to oven to keep warm. Repeat with remaining tortillas and beans.
4. Add remaining tablespoon oil to the skillet. Add 4 eggs to the skillet, sprinkle with 1/2 cup cheese, cover, and cook until desired doneness. Transfer tortillas to plates. Cover each with an egg. Repeat with remaining eggs and cheese. Serve with salsa on the side.