Prep: 15 minutes   Cook: 30 minutes   Serves: 6

 

2 large carrots, peeled and chopped

2 large russet potatoes, chopped

1 can (28 ounces) red enchilada sauce

¼ cup plus 3 tablespoons canola oil

1 medium yellow onion, chopped

½ teaspoon Mexican oregano

½ teaspoon salt

¼ teaspoon ground cumin

18 street taco size corn tortillas

6 large eggs

4 ounces FUD® or La Chona® Fresco Tradicional Cheese, crumbled (1 cup)

½ cup drained sliced pickled jalapeños

½ cup FUD® or La Chona® Mexican Style Sour Cream

¼ cup chopped fresh cilantro

Avocado slices for serving (optional)