Ingredients:

4 corn tortillas

1 tbsp olive oil

1 jalapeño, minced (remove seeds for less heat)

1 (15 oz) can diced tomatoes with green chiles

½ tsp cumin

¼ tsp salt

¼ tsp pepper

8 large eggs

½ cup shredded Chihuahua or Monterey Jack cheese

2 cups cooked pinto beans (½ cup per serving)

½ cup nonfat plain Greek yogurt (2 tbsp per serving)

1 avocado, sliced

4 tbsp pepitas (1 tbsp per serving)

Fresh salsa and cilantro, for garnish

Directions:

Roast the pepitas – Heat a dry skillet over medium heat. Add pepitas and toast, stirring frequently, until lightly golden and fragrant, about 3–4 minutes. Transfer to a plate to cool.

Warm the tortillas – In the same skillet or a clean dry pan, warm each tortilla for 30–60 seconds per side until pliable, or bake at 350°F (175°C) for 5–7 minutes until lightly crisped. Keep warm.

Make the tomato-jalapeño sauce – In a small saucepan, heat olive oil over medium heat. Add minced jalapeño and sauté for 1 minute until fragrant. Stir in diced tomatoes with green chiles, cumin, salt, and pepper. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

Cook the eggs – Heat a nonstick skillet over medium heat. Crack eggs directly into the pan and cook to your preferred doneness — sunny side up, over easy, or scrambled — about 2–3 minutes for runny yolks or longer for firm.

Assemble for oven melt – Preheat oven to 375°F (190°C). Place tortillas on an oven-safe platter or individual oven-safe plates. Top each with ½ cup pinto beans, 2 eggs, a sprinkle of cheese (about 2 tbsp), and a generous spoonful of the tomato sauce.

Melt and meld – Transfer the assembled plates to the oven for 3–4 minutes, just until the cheese is melted and the flavors meld.

Finish and serve – Remove from oven. Add a dollop of Greek yogurt, avocado slices, and a spoonful of salsa. Sprinkle with roasted pepitas and garnish with cilantro. Serve immediately.