- 28 oz eggs
- 2 lb Pulled Oats® Nude
- 30 small corn tacos
- 4 cans of refried beans
- 15 oz chunky salsa
- 8 diced avocados
- 15 sliced radishes
- 15 oz fresh pico de gallo
- oil for frying
- Heat tortillas in a pan.
- Heat the refried beans in a pot. While it is heating fry the Pulled Oats® with a bit of oil for 3 min.
- Put to the side and fry the eggs.
- Spread the refried beans on the tortillas.
- Top with Pulled Oats®, salsa, avocado and pico de gallo.
- Finish with the eggs and radishes. Serve hot.