Serves 6-8
- 1 small onion, sliced thin
- 1 Tablespoon oil
- ½ bag tri-color tortilla chips (about 5 cups)
- 14 ounces canned tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ lime
- 6 eggs
- 1 ½ cups milk
- 1 can black beans, drained (about 15.5 ounces)
- 1 cup sour cream
Garnish
- 1/4 chopped cilantro
- 1/2 line cut into wedges
Directions
- Heat oven to 350 and grease a 9in square baking dish
- Sauté the onions in the oil until lightly brown.
- Add the tomatoes, salt, spices and the juice from the lime; simmer for a few minutes.
- Add the chips and toss with the sauce until they start to soften a little bit.
- Pour into the prepared baking dish and cover with the beans.
- Bake for 10 minutes.
- Remove from the oven; beat the eggs with the milk and gently pour over the beans without disturbing them. Return to the oven and bake for an additional 35-40 minutes, until a knife inserted in the middle comes out clean.
- Add small dollops of sour cream on top and place under a broiler until the eggs and sour cream start to brown around the edges.
- Garnish with lime wedges and chopped cilantro
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