Instructions

• Preheat oven to 350°F (175°C).
• Prepare ingredients: dice the onion, dice the yellow bell pepper, dice the three tomatoes (include seeds and juices), mince the garlic clove, slice the two avocados, and chop the pineapple into chunks.
• Make the ranchero sauce: heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and sauté about 5 minutes, until translucent. Add the diced bell pepper and minced garlic and cook 2 more minutes.
• Add the diced tomatoes, 1 teaspoon ground cumin, and 1/2 teaspoon salt to the saucepan and cook about 5 minutes, until the tomatoes begin to break down.
• Pour in 1 cup low-sodium chicken broth, increase heat to high and bring to a boil. Reduce heat and simmer uncovered about 15 minutes, until the sauce is thickened. Keep warm.
• Arrange the 6 whole wheat tortillas in a single layer on a baking sheet (use a second sheet if needed). Lightly spray the tortillas with the cooking spray and bake 5 minutes, until they start to puff. Turn the oven off and leave the tortillas in the oven to keep warm.
• Warm the refried beans: place the 15-ounce can of refried beans in a microwave-safe bowl and microwave for 2 minutes, or until heated through. Stir and keep warm.
• Fry the eggs: heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Crack the 6 large eggs into the hot oil (cook in batches if they do not fit comfortably) and fry until the whites are set. Carefully flip each egg and cook to your desired doneness.
• Assemble: spread warmed refried beans onto each warmed tortilla. Place one fried egg on top of the beans on each tortilla. Spoon the ranchero sauce around the eggs, then top each egg with slices from the two avocados.
• Serve each tortilla with pineapple chunks (2 cups total) on the side.