Vegetarian Chilaquiles - cooking recipe

Ingredients

1/3 cup safflower oil or 1/3 cup corn oil
6 corn tortillas, each cut into 8 triangles
1 cup smooth spicy salsa
1/2 - 3/4 cup cooked pinto-like beans
3 eggs, beaten
Any of the following for garnish
avocados (or other cheese) or queso fresco (or other cheese)

Preparation

Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).
Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.
With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
To serve: Divide the chilequiles among two plates and top with your garnishes of choice.