4 (7-inch) flour tortillas
Kosher salt and freshly milled black pepper
1/4 cup oil
1 small onion, finely chopped (about 1/2 cup)
8 large eggs
1 teaspoon ground cumin
4 ounces Cheddar, grated (about 1 cup)
1 recipe Mexican Tomatillo Salsa, recipe follows, or 1 cup bought salsa
1/2 teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
1 cup crumbled tortilla chips
1/2 jalapeno or Serrano chile, seeds removed if desired
3 fresh tomatillos, husked, rinsed, and quartered
1 small garlic clove, minced (3/4 teaspoon)
4 scallions (white and light green parts), coarsely chopped (about 1/2 cup)
1/3 cup coarsely chopped cilantro (stems and all)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
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