Baked Mexican egg tortillas

4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Great for anytime of the day!

By Food24 October 17 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

an ovenproof pan — ovenproof pan
2-4 wraps — tortilla
1/2 red kidney beans — tinned
1 onion
8-10 tomato salsa
2 jalapeños — sliced, pickled
cheese — grated
2-4 eggs
1 avocado
2-3 sour cream
20 g fresh coriander
lemon juice — a squeeze
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Preheat your oven to 180°C. Finely chop the onion and coriander and grate the cheese and set aside. Slice the avo, season with some lemon juice ad salt and set aside.

Put an oven proof pan on the stove on low to medium heat (this helps to warm ingredients before you put the pan in the oven). Then place the tortilla wrap in the ovenproof pan – if your pan is bigger than the wrap rather use a few tortillas so that the wraps cover the base of the pan and the sides. Then smear the tortilla wrap/s with chunky tomato salsa, covering well (keep a tablespoon or two of the chunky salsa aside to add at the end).

Then add the beans, chopped onions, jalapenos and grated cheese to the pan and crack your eggs oveer the top.

Now put the ovenproof pan into the preheated oven for 18-20 minutes. Once ready, remove, add the avo and a few dollops of sour cream as well as the remaining salsa. Garnish with the fresh corainder and get stuck in. Enjoy!

Reprinted with permission of Chef Dom
To visit Chef Dom’s blog, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.