Mexican · Brunch
Tortilla Casserole With Fried Eggs (Gluten-Free)
Corn tortilla pieces are layered with tomato-chile sauce, black beans and melted Monterey Jack, baked until bubbling, then topped with a fried egg. Runny yolk mingles with the spiced tomato base and crisped tortilla edges. Finished with cilantro, avocado and lime.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
548Calories
20.4gProtein
31.6gFat
38.9gCarbs
6.8gSugar
9.4gFiber
612mgSodium
420mgChol
11.7gSat Fat
890mgPotassium
260mgCalcium
3.6mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Tear corn tortillas into rough 1-inch pieces. Dice onion and mince garlic.
2
Sauté onion and garlic in 1/2 tsp olive oil over medium heat for 2 minutes until onion is translucent and raw garlic aroma fades.
3
Stir in canned tomatoes, black beans, chili powder, cumin, smoked paprika and salt. Simmer over medium-low heat for 5 minutes until sauce thickens slightly.
4
Fold torn tortilla pieces into sauce until fully coated. Scatter Monterey Jack cheese over top. Bake at 400°F (200°C) for 8 minutes until cheese melts and sauce edges bubble.
5
Heat remaining 1/2 tsp olive oil in nonstick pan over medium heat. Fry egg for 3 minutes until white is set and yolk center still jiggles.
6
Plate
Slide casserole onto plate, top with fried egg, and finish with avocado slices, cilantro and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 44 corn tortillas (120g)
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 1/2 cup90g cooked black beans
- 1/2 cup56g Monterey Jack cheese
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp smoked paprika
- 2 tsp10ml olive oil
- 11 avocado (140g)
- 2 tbsp8g cilantro
- 22 lime wedge
- salt, to taste
