Ingredients:

24 soft corn tortillas
3 cups (750 mL) chunky salsa
1 – 540 mL can black beans, drained and rinsed
3 cups (320 g) Tex-Mex style shredded cheese blend
6 large eggs
¼ cup (50 mL) chopped cilantro
2 green onions, sliced
2 avocados, cubed

Instructions:

Preheat the oven to 400°F (205°C). Grease a 9×13 inch (22×33 cm) baking dish.

Layer 8 tortillas on the bottom of the baking dish and spread one cup of salsa on top.

Sprinkle half the black beans evenly overtop the salsa layer and 1/3 of the cheese.

Repeat a second layer using 8 tortillas, 1 cup of salsa, remaining beans and 1/3 of the cheese.

Repeat a third layer using 8 tortillas, 1 cup of salsa and remaining cheese.

Using the back of a wooden spoon, create 6 shallow wells and crack one egg into each well.

Bake for 25 – 30 minutes or until eggs are cooked through. Allow to cool for 5 minutes. Top with cilantro, green onions, and avocado and serve.

Makes 6 servings.

Nutrients per serving:

Calories: 705
Carbohydrates: 72g
Protein: 32g
Fat: 34g
Sodium: 1868mg
Fibre: 16g