Tex-Mex tortilla baked egg cups

  • serves 6
  • Easy

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.



  • black beans 400g tin, drained
  • corn tortillas 6
  • vegetable oil
  • eggs 6 small 
  • red Leicester cheese 50g, grated 
  • plum tomatoes 3, seeded and diced
  • spring onions 4, finely sliced
  • green chilli 1, seeded and chopped
  • coriander a handful, chopped
  • chipotle Tabasco a dash, plus extra to serve


  • 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.  

Nutritional Information

  • Kcals 200
  • Carbs 14.9g
  • Protein 11.8g
  • Fat 9.2g
  • Salt 0.5g
  • Saturates 3.4g
  • Fibre 5g