Tex-Mex tortilla baked egg cups
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.
- 400g tin black beansdrained
- 6 corn tortillas
- vegetable oil
- 6 small eggs
- 50g red Leicester cheesegrated
- 3 plum tomatoesseeded and diced
- 4 spring onionsfinely sliced
- 1 green chilliseeded and chopped
- a handful corianderchopped
- a dash chipotle Tabascoplus extra to serve
Nutrition: per serving
- kcal200
- fat9.2g
- saturates3.4g
- carbs14.9g
- sugars0g
- fibre5g
- protein11.8g
- salt0.5g
Method
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).
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.
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.
step 4
Step 4
Serve with Tabasco to sprinkle over.