Mexican Baked Eggs with Black Beans, Tomatoes, Green Chilies & Cilantro
Source: Found on Pinterest
Ingredients
- 1 small onion, finely diced
- 1-2 t. olive oil
- 1/2 t. ground cumin
- 1/4 t. ground ancho chili pepper
- 14.5 oz. can petite diced tomatoes with juice
- 15 oz. can black beans, rinsed and drained well
- 4 oz. can diced green chiles (or 2 Tbls, your choice)
- 4-6 eggs
- 1/2 c. low-fat 4-cheese Mexican blend, shredded
- low-fat sour cream
- 2 avocados, sliced
- salsa
- cilantro for garnish
Instructions
Preheat oven to 425 degrees.
Spray one large shallow casserole dish with non-stick spray or use olive oil.
Drain black beans in a colander, rinse with cold water until no more foam appears. Let beans drain while you sauté onions.
Heat olive oil in a medium fry pan with deep sides and sauté onions about 2 minutes. Add cumin and chile pepper; sauté 2-3 more minutes. Add tomatoes with juice, drained beans and diced green chiles to the pan. Cook at a very low simmer for 20 minutes, or until mixture is slightly thickened.
Spoon mixture into casserole dish. Carefully break the eggs on top so they are arranged evenly.
Bake for 10-15 minutes or until the eggs are starting to look set, but are still fairly wet looking. Sprinkle cheese over the top and continue baking until cheese is melted (about 5 minutes). Be sure to remove while egg yolk is only somewhat soft (or runny if you like your eggs that way)
Serve with sliced avocados, sour cream and a little salsa if desired.
NOTE: Serves 4-6