Xochipilli's Smoky Huevos Rancheros

• 1 tablespoon vegetable oil
• 12 cup onion, minced
• 12 cup green bell pepper, minced
• 1 tablespoon jalapeno pepper, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained (Hunt's)
• 1 teaspoon paprika
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 18 teaspoon ground black pepper
• 4 (6 inch) corn tortillas
• cooking spray
• 3 cups Egg Beaters egg substitute, original or 8 eggs
• 1 tablespoon fresh cilantro, minced

1. Prepare salsa by heating oil in medium saucepan over medium heat.
2. Add onion, bell pepper and jalapeno; cook 3 to 4 minutes or until tender.
3. Add drained tomatoes, paprika, cumin, salt and black pepper; simmer uncovered 5 minutes.
4. Set aside.
5. Spray both sides of a tortilla with cooking spray; place in small 6 to 8-inch nonstick skillet over medium-low heat.
6. Cook first side of tortilla 3 minutes.
7. If using Eggbeaters, turn the tortilla over and carefully pour 3/4 cup Egg Beaters on top of tortilla.
8. Make a line down center of Egg Beaters using 2 heaping tablespoons salsa.
9. Cover pan; cook 8 minutes or until set.
10. If using eggs, after turning tortilla, carefully add 2 eggs on top of tortilla.
11. Make line of salsa between the eggs.
12. Cover; cook 4 minutes or until desired doneness.
13. Remove from skillet, place on plate and sprinkle with some cilantro.
14. Repeat with remaining ingredients.

vegetable oil, onion, green bell pepper, jalapeno pepper, tomatoes, paprika, ground cumin, salt, ground black pepper, corn tortillas, cooking spray, egg beaters, fresh cilantro

Taken from www.food.com/recipe/xochipillis-smoky-huevos-rancheros-466024 (may not work)