To make Gnudi, stir together 1 c crumbled Queso Fresco, 1/4 c shredded parmesan, 3 tbsp. flour, 1/3 c minced fresh basil, salt & 1 large egg. Add some flour to a bowl (and your hands); drop a tbsp. of gnudi mix into flour, roll into a ball, place on a plate; continue forming balls. Bring a large pot of salted water to a boil, gently add gnudi and simmer 5 min. until they float. Scoop out and add to your favorite summer tomato pasta sauce (I like to saute garlic with zucchini slices, cherry tomatoes and white wine.) Serve with fresh basil.
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Adapted from: Cheryl
Alters Jamison and Bill Jamison, Cooking Light