Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 12 flour tortillas, street taco-size
- 2 teaspoons vegetable oil
- ½ can black beans, plus their liquid
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ teaspoon garlic powder
- 1 jar Pace® Chunky Salsa, divided
- 3 large eggs
- ¼ cup whole milk (60 mL)
- 1 cup avocado (145 g), diced, for topping
- ½ cup crumbled queso fresco (55 g), for topping
- ¼ cup fresh cilantro (10 g), chopped, for topping
Nutrition Info
- Calories 232
- Fat 8g
- Carbs 29g
- Fiber 3g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
- Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
- Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
- In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
- Bake the tortilla cups for 18–22 minutes, until eggs are cooked through.
- Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
- Enjoy!
Ingredients
for 12 cups
- nonstick cooking spray, for greasing
- 12 flour tortillas, street taco-size
- 2 teaspoons vegetable oil
- ½ can black beans, plus their liquid
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ teaspoon garlic powder
- 1 jar Pace® Chunky Salsa, divided
- 3 large eggs
- ¼ cup whole milk (60 mL)
- 1 cup avocado (145 g), diced, for topping
- ½ cup crumbled queso fresco (55 g), for topping
- ¼ cup fresh cilantro (10 g), chopped, for topping
Nutrition Info
- Calories 232
- Fat 8g
- Carbs 29g
- Fiber 3g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
- Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
- Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
- In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
- Bake the tortilla cups for 18–22 minutes, until eggs are cooked through.
- Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
- Enjoy!
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