This easy breakfast recipe is a great way to revitalize stale tortilla chips by baking them in a flavorful enchilada sauce and topping them with eggs.
- 1 green bell pepper, stem and seeds removed
- 1 small onion
- 2 garlic cloves, peeled
- 2 cups (500 mL) tortilla chips
- ½ cup (125 mL) black beans, rinsed and drained
- 1¼ cups (300 mL) red enchilada sauce
- 2 eggs
- Optional: chopped cilantro, sliced avocado, diced green onion, sour cream
Preheat oven to 425°F (220°C). Remove stem and seeds from bell pepper and cut into 1" (2.5 cm) pieces. Peel and quarter onion.
Place the pepper, onion, and garlic into the Manual Food Processor; cover and pump the handle until coarsely chopped.
Place the vegetable mixture into the Mini Deep Covered Baker and microwave, covered, on HIGH for 4 minutes.
- Place the cooked vegetables, tortilla chips, black beans, and sauce into a large mixing bowl, and stir to combine. Place the mixture back into the Mini Deep Covered Baker.
Top the tortilla mixture with the eggs. Bake, uncovered, for 15–18 minutes, or until the egg whites are firm and the yolk is slightly runny.
Remove from the oven and top with any additional toppings, if desired.
- 2 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 310, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 185 mg, Sodium 840 mg, Total Carbohydrate 37 g, Fiber 6 g, Sugars 4 g, Protein 12 g
This recipe can be prepared the night before by completing steps 1–4. In the morning, just preheat the oven to 425°F (220°C), top with the eggs, and bake.