Tex-Mex tortilla baked egg cups
Published: May 27, 2015 at 8:50 AM
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serves 6
Easy
Total time: 30 mins
0 reviews
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These delicious Tex-Mex tortilla baked egg cups are quick and easy to make, meat-free and just 200 calories each. Made with black beans, green chilli and coriander, they're packed with flavour so you don't feel like you're being good.
Vegetarian
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Ingredients
Nutrition
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400g tin black beans
drained
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6 corn tortillas
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vegetable oil
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6 small eggs
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50g red Leicester cheese
grated
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3 plum tomatoes
seeded and diced
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4 spring onions
finely sliced
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1 green chilli
seeded and chopped
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a handful coriander
chopped
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a dash chipotle Tabasco
plus extra to serve
Nutrition: per serving
- kcal200
- fat9.2g
- saturates3.4g
- carbs14.9g
- sugars0g
- fibre5g
- protein11.8g
- salt0.5g
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Method
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step 1
Step 1
Mix the salsa ingredients together. Toss the beans with a few spoonfuls of the salsa and season (keep the rest for later).
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step 2
Step 2
Heat the oven to 200C/fan 180C/gas 6. Trim 2cm off the tortilla to make a smaller round, and brush them with some oil on both sides. Microwave for 10 seconds to soften (or heat in a frying pan), then press the tortillas into 6 ramekins or a muffin tin. Bake for 8 minutes, or until crisp and dry, then remove.
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step 3
Step 3
Spoon the beans and salsa into the tortilla cups. Crack an egg over each, put into a baking dish and cover with foil. Bake for 10 minutes, or until the egg has cooked a bit, then remove the foil, sprinkle the cheese over and cook for another 6 minutes or until the egg whites have set.
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step 4
Step 4
Serve with Tabasco to sprinkle over.
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