Prep 15 mins
Cook 30 mins
Adapted from "Living the G.I. Diet". Fiber from the beans makes for a filling and lower G.I. breakfast. And it's baked! Mix other types of beans in with the black beans, if you like. Pintos are good.
- 2 teaspoons canola oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 small jalapeno pepper, stemmed, seeded, and minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano, preferably Mexican oregano
- 1 teaspoon ground cumin
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 cup vegetable cocktail or 1 cup tomato juice
- 2 (19 ounce) cans black beans, drained and rinsed
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 1⁄2 cup fresh cilantro
- 6 eggs
- 6 corn tortillas
- Preheat the oven to 425 degrees Fahrenheit.
- Heat the oil in a large nonstick skillet on medium heat and cook the onion, garlic, jalapeno, chili powder, oregano, and cumin until the onion begins to soften, about 3 minutes. Add the tomatoes, juice, beans, chickpeas, bell pepper, and half of the cilantro, and bring to a boil. Reduce the heat and simmer until slightly thickened, about 15 minutes. Pour the mixture into a 1 X 13 baking dish.
- Break one egg into a small bowl and carefully slide it onto the bean mixture. Repeat with the remaining eggs, spacing them out like cookies on a baking sheet. Cover the dish with foil and bake until the egg whites are set (or longer), about 10 minutes. Sprinkle with the remaining cilantro and serve on top of the tortillas.