We love switching up the ingredients based on what you have on hand in your pantry. No black beans? Use chickpeas. All out of corn? Throw in some frozen broccoli. The salsa and the poached eggs tie everything together in a great breakfast or dinner.
6 small corn tortillas
1 tsp olive oil
1/2 cup diced red pepper
1 tsp minced garlic
1 jalapeno pepper, seeded and finely chopped (optional)
1 cup frozen corn, defrosted
2 tsp ground cumin
1 1/2 cups canned black beans, drained and rinsed
1 cup mild salsa
3 tbsp chopped fresh cilantro
6 poached eggs
1/2 cup cheddar cheese, grated
- Turn oven on to 250ºF. Wrap corn tortillas in foil and place in oven immediately.
- Heat oil in a large sauté pan over medium heat. Add red pepper, garlic and jalapeno and sauté until vegetables are tender, about 3 minutes. Stir in corn and cumin and cook for 2 minutes, until fragrant.
- Add beans and salsa and cook until warmed through. Remove from heat, stir in cilantro and season to taste.
- Remove tortillas from oven. Serve each topped with one-sixth of the bean mixture, a poached egg and a sprinkle of cheese.
From: Canadian Family Magazine, Winter 2014.
Yield: Makes 6 servings
Total fat10 g