This ‘leftover’ recipe quickly consumes the evidence of a fiesta, though it satisfies and remains just as simple when made from scratch. Though this recipe feeds one, it can be easily scaled accordingly.

Butter or oil

1-2 cups of hearty greens: spinach, kale, chard, or collards chopped into 1 inch pieces if large.

1 garlic, grated

1 scallion or shallot, minced

½ c cooked rice

½ c cooked beans, either whole or refried, mixed with adobo sauce to taste

¼ c cheese (both a crumbly Mexican cheese and a melty grating cheese work well)

2 eggs

Salsa, guacamole or components of any to garnish

Tortillas (optional)

If preparing from scratch, cook the rice and beans (if using dried beans) until done.

Saute greens in butter or oil with chopped garlic and scallions until the greens are very tender. Cook 2 eggs sunny side up or over light.

Spread an even layer of rice on the plate.  Top the beans, leaving a little rice ring around.  Top with cheese, leaving a bean ring around.  (If preparing this dish with leftover beans and rice, pop the dish in the microwave to warm up the ingredients and melt the cheese.)  Top with the greens and lastly the eggs.  Sprinkle with salsa, avocado or the like.  Serve with warm corn tortillas for extra filling.

cooking time: 1 hour 10 minutes from scratch, 15 minutes with leftovers

serves 1