I based these on the recipe from Melissa D'Arabian from Ten Dollar Dinners on FoodNetwork.com.
- 8 flour tortillas (5-inch) (I used whole wheat flour tortillas)
- 3 tablespoons butter, melted
- Salt and pepper
- 1 cup prepared chunky salsa, divided
- 3/4 cup cooked black beans
- 8 eggs
- 1/2 cup shredded cheese (I used cheddar, pepper jack would be good, too)
- 1/2 cup sour cream
Preheat the oven to 400 degrees F.
Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. (I had larger tortillas and cut each into quarters, fitting two quarters into each muffin section. I did not brush with butter or sprinkle with salt, but did spray each tin to prevent sticking.)
In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil (I did not cover), and then bake for 6 to 7 minutes more. To serve, spoon sour cream and remaining salsa on top of the eggs.
We ate this with cornbread (I use the recipe on the Quaker yellow corn meal container) and orange slices.