Description
30 minute healthier, vegetarian, Mexican inspired breakfast. Skip the cheese to make it vegan!
Ingredients
Units
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- 30 oz canned black beans, drained
- 3 cups medium, chunky red salsa (I used La Victoria)
- 3-4 cups Mexican cheese blend (depending on how cheesy you want it!)
- 6-8 large eggs
- 24 corn tortillas
- Fresh chopped cilantro, sliced green onion, chopped avocado for garnish
Instructions
- Preheat oven to 400˚F. Grease a 9x13 casserole dish.
- Layer 8 tortillas on the bottom of the casserole dish. Spread one cup of salsa on top. Sprinkle evenly with half of the beans and a third of the cheese. Repeat with another layer.
- Top second layer with remaining tortillas. Spread with last cup of salsa and sprinkle with remaining cheese. Use a spoon to create 6-8 shallow holes (depending on how many eggs you'd like!) in the cheese and salsa topping for the eggs. Gently break one egg into each hole.
- Bake for 25-30 minutes, until egg whites are set (this can vary depending on your oven as eggs can be temperamental so if more time is needed, cook in 5 minute increments).
- Remove from heat and let cool for 2 minutes. Top with cilantro and green onion, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes