Mexican · Brunch
Tortilla Casserole With Fried Eggs
Baked tortilla casserole with fried egg on top, layered with corn tortillas, black beans, tomato salsa, and melted Oaxaca cheese. Charred edges balance corn, chili heat, and cheese richness. Finished with fresh cilantro, cotija, and lime for brightness and acidity.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
520Calories
22.8gProtein
28.4gFat
42.6gCarbs
7.2gSugar
8.8gFiber
1186mgSodium
372mgChol
11.8gSat Fat
724mgPotassium
458mgCalcium
3.8mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
high-fiber
spice-route
weekend-brunch
all-time-classics
Instructions
1
Prep
Preheat oven to 400°F. Tear tortillas into 1-inch strips. Chop onion, garlic, and jalapeño; crumble cotija; chop cilantro.
2
Sauté
Heat vegetable oil in oven-safe skillet over medium heat. Cook onion, garlic, and jalapeño for 2 to 3 minutes until onion turns translucent and raw smell fades.
3
Simmer
Stir in canned tomatoes, black beans, chili powder, cumin, and salt. Simmer over medium-low heat for 5 minutes until sauce thickens and coats the back of a spoon.
4
Build
Fold tortilla strips into sauce until coated. Scatter Oaxaca cheese over top. Transfer skillet to oven and bake at 400°F for 8 to 10 minutes until cheese melts and bubbles at edges.
5
Fry
Heat nonstick pan over medium-high heat. Fry egg for 2 to 3 minutes until edges crisp and lacy while yolk stays soft.
6
Plate
Slide fried egg onto casserole. Scatter cilantro and cotija over top. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 33 corn tortillas (about 45g)
- 2/3 cup80g, about a third of a 15 oz can canned tomatoes
- 1/2 cup45g, about a fifth of a 15 oz can black beans, drained
- 4 tbsp40g white onion
- 2 clove2 clove garlic
- 11 jalapeno
- 2.8 oz80g queso Oaxaca
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 2 tbsp8g fresh cilantro
- 2 tsp10g cotija cheese
- 22 lime wedge
