Active time: 15 minutes Total time: 30 minutes
Why You’ll Love These Tortilla Nests
These little tortilla cups act as sturdy bowls for a hearty mix of beans and a perfectly set egg. Making the beans from scratch cuts out excess sodium and adds a fresh, earthy flavor that canned versions can’t match.
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, diced
- 1¼ teaspoons ground cumin
- 1 clove garlic, minced
- 1 15‑oz can black beans, rinsed and drained (no‑salt added)
- 4 corn tortillas, 6‑inch diameter
- 4 large eggs
- ¼ cup tomato or tomatillo salsa
- ¼ cup crumbled Cotija cheese
- 2 green onions, sliced
Step‑by‑Step Directions
- Preheat the oven to 375 °F (190 °C). Lightly spray four 10‑oz ramekins and set them on a baking sheet.
- Wrap each tortilla in a damp paper towel and microwave for about 25 seconds, or warm them in a dry skillet until pliable. Brush both sides with a little oil, then gently press each tortilla into a ramekin, allowing the edges to overlap.
- In a skillet, heat the remaining oil over medium heat. Sauté the onion until it turns golden, roughly 3 minutes. Add the garlic and cumin, cooking until aromatic, about 20 seconds.
- Stir in the black beans and three‑quarters cup of water. Mash with a potato masher and let simmer, stirring occasionally, until the mixture thickens, about 3 minutes.
- Divide the bean mash among the tortilla cups. Crack an egg into each ramekin, drizzle salsa over the top, and sprinkle with Cotija cheese and green onions.
- Bake until the whites are set and the yolks reach your desired doneness—12‑15 minutes for runny centers, 20 minutes for firmer yolks. Serve straight from the ramekin.
Nutrition Snapshot (per serving)
Calories 324 | Total Fat 14 g | Saturated Fat 4 g | Fiber 8 g | Protein 16 g | Carbs 34 g | Sodium 296 mg
Serves 4. Each portion includes one tortilla, a quarter‑cup of beans, one egg, a tablespoon of salsa, and a sprinkle of Cotija.