Ingredients
6
6 servings
- •1 cup vegetable oil
- •5 corn tortillas, 4 cut in half
- •14 oz canned black beans, drained and rinsed
- •1 cup mexican blend cheese
- •1 ½ cups pico de gallo
- •6 large eggs
- •½ cup red enchilada sauce
- •fresh cilantro leaf
- •crumbled cotija cheese
- •1 cup cream mexicana, or sour cream
Instructions
- Preheat the oven to 375˚F (190˚C)
- Heat the vegetable oil in a medium skillet over medium heat. Lightly fry the tortillas until just turning golden, then drain on paper towels.
- Arrange the fried tortillas in a 9-inch (25cm) cast iron skillet to cover the bottom of the pan evenly
- Scatter the black beans evenly over the tortillas. (Some will fall between the tortillas, thats okay!). Sprinkle with the cheese, then top with the pico de gallo.
- Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in. Crack an egg into each well.
- Pour the enchilada sauce over the skillet.
- Bake for 20-25 minutes, check often to make sure the egg yolks don’t overcook.
- Top with your cilantro, crumbled cotija, and crema. Serve warm.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 661
- Carbohydrate: 26g
- Fat: 54g
- Fiber: 6g
- Protein: 18g
- Sugar: 3g
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