- 8
Ingredients
- 12 corn tortillas
- cooking oil spray
- 1 TBL olive oil
- 1/4 C minced fresh garlic
- 1 sm. onion, chopped
- 3 tsp grd. cumin, divided
- 2 tsp reg/med chili powder - divided
- pinch cinnamon
- pinch grd. cloves
- pinch epazote
- 1 28-oz can crushed tomatoes
- 1/4 C fresh cilantro, chopped
- 1 15-oz cans black beans
- 8 eggs 2 C Colby-Jack cheese, shredded
Preparation
Step 1
preheat oven to 350
lightly grease 9x13" glass baking dish
lightly mist tortillas w/ cooking spray
place 1-2 at a time in hot frying pan until they just start to bubble up
flip to lightly brown other side
line baking dish w/ tortillas in overlapping pattern so entire bottom of pan is covered & tortillas reach all way up sides of dish
heat olive oil & saute garlic, onion, 1 tsp cumin, 1 tsp chili powder, cinnamon, cloves & epazote for 2 min
remove from heat
stir in cilantro
drain cans of black beans & rinse them
coat beans w/ remaining cumin & chili powder
put beans in baking dish & spread evenly over tortillas
pour tomato sauce over beans
crack eggs over sauce in an even patter
sprinkle w/ cheese
bake @350 for 35 min
eggs should be firm
remove from oven & let set for 10 min before serving