This Mexican Baked Eggs on Black Beans dish can be prepared in one large casserole or in 6 individual ramekins. Accompany with fresh salsa and a mixed dark green salad for a simple, yet impressive brunch idea.
Recipe courtesy of Hello Canola and Patricia Chuey
Mexican Baked Eggs on Black Beans
This dish can be prepared in one large casserole or in 6 individual ramekins.
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Servings: 6 servings
Ingredients
- 1 Tbsp canola oil
- 3/4 cup minced onion
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp crushed red pepper flakes (or to taste)
- 19 oz can low sodium black beans, rinsed and drained
- 19 oz can low sodium diced tomatoes
- 6 eggs
- 1/2 cup grated Cheddar cheese
Instructions
- In large saucepan, heat canola oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. If you like it extra spicy, add more red pepper flakes to taste.
- Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15-30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350 °F (180 °C).
- Lightly brush 6 ramekins (placed on a baking sheet) or one 2 quart (2.25 L) casserole dish with canola oil or cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one.
- Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness.
Nutrition Facts
Mexican Baked Eggs on Black Beans
Serving Size
1 egg and 3/4 cup bean mixture
Amount per Serving
Calories
190
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2.5
g
16
%
Cholesterol
190
mg
63
%
Sodium
300
mg
13
%
Potassium
356
mg
10
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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