Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce, available in most groceries. Serve with a tomato-cucumber salad.
Recipe Ingredient Details:
1/2 tablespoon canola oil
1/2 cup chopped red onion
1/2 cup chopped green pepper
2 tablespoons flour
1/4 cup low-fat sour cream (plus additional for garnish)
2 teaspoons minced chipotle chili
1 teaspoon adobo sauce
1 cup grated low-fat cheddar cheese
3/4 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas
1 teaspoon canola oil
Prepared salsa (for garnish)
Fresh cilantro sprigs (for garnish)
Preheat oven to 375º. In a medium pan, heat oil and sauté onion and green pepper until tender, 3–4 minutes. In a medium bowl, beat together 2 eggs, flour, sour cream, chipotle chili, and adobo sauce. Stir in cheese, beans, cilantro, and cooked vegetables.
Spray the bottom of a 1-quart glass pie dish with nonstick cooking spray and layer with corn tortillas, overlapping. Pour egg mixture over tortillas and bake for 25 minutes, until eggs are set.
About 5 minutes before pie is done, fry remaining 4 eggs in 1 teaspoon canola oil in a large skillet over medium heat, until set. Remove pie from oven and top with fried eggs. Cut into wedges and serve hot, garnished with sour cream, salsa, and fresh cilantro.
Sun, 2012-08-19 19:34