Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 3 large flour tortillas
- ¾ cup vegetarian refried beans (180 g)
- ¾ cup egg (165 g), scrambled
- ¼ cup shredded mexican cheese blend (25 g)
- 3 cherry tomatoes, quartered
- fresh cilantro leaf, for garnish
Nutrition Info
- Calories 76
- Fat 3g
- Carbs 7g
- Fiber 0g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
- Garnish with cilantro.
- Enjoy!
Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 3 large flour tortillas
- ¾ cup vegetarian refried beans (180 g)
- ¾ cup egg (165 g), scrambled
- ¼ cup shredded mexican cheese blend (25 g)
- 3 cherry tomatoes, quartered
- fresh cilantro leaf, for garnish
Nutrition Info
- Calories 76
- Fat 3g
- Carbs 7g
- Fiber 0g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
- Garnish with cilantro.
- Enjoy!
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