This Mexican breakfast dish features baked tortillas filled with eggs, diced tomatoes, black beans and melted Black Diamond Nachos and Tacos Shredded Cheese.
Courtesy of Alison Kent
ingredients
directions
In a wide sauté pan or deep skillet, heat oil over medium-high heat; fry onion, green pepper, garlic, chili powder and salt, stirring often, until softened, about 5 minutes. Stir in tomatoes and black beans; reduce heat and simmer, stirring often, until quite thick, 15 to 18 minutes. Stir in lime juice.
Meanwhile, spray both sides of tortillas with cooking spray (or brush with oil); press each into a small greased metal or ovenproof bowl. Bake in preheated 400°F (200°C) oven until crisp and golden, about 8 minutes. Remove tortillas from bowls and let cool on a rack.
Remove pan from heat. Using the back of a large spoon, make 4 indents in the sauce; break 1 egg into each of the indents. Sprinkle with cheese. Return to medium heat; cover and simmer until egg whites are set and yolks are still a bit runny, 6 to 8 minutes.
Spoon an egg and some of the sauce and cheese mixture into each tortilla cup; sprinkle with green onions.