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This easy-to-make recipe was a lot of fun! I always am a fan of Mexican food and this can be made for breakfast, lunch, or dinner. It's also good for vegetarians (not vegans because of the egg) too, if you would like! Here's the recipe:

What You Need:

1 tablespoon olive oil
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
½ jalapeno, minced (feel free to use more or less depending on how spicy you feel)
1 (14.5 ounce) can fire roasted chopped tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (16 ounce) can refried beans
6 (5 inch) corn tortillas
1 cup Mexican style shredded cheese
6 eggs
¼ cup cilantro, chopped
½ avocado, chopped

Recipe:

1. Preheat oven to 350 degrees.

2. Heat olive oil over medium heat in a large saucepan. Add onion, bell pepper, garlic and jalapeno and sauté, stirring occasionally until vegetables are tender.

3. Add chopped tomatoes, tomato sauce, cumin, salt and pepper, stirring to combine. Simmer for about 5 minutes. Taste and adjust seasonings until you feel happy.

4. Heat refried beans in a small saucepan over medium heat until they have softened (you’re not cooking them, just getting them to a consistency which makes them easy to spread).

5. Meanwhile, place corn tortillas on the bottom of a 9x13 casserole dish.

6. Dollop refried beans on the tortillas and spread them into an even layer with a spoon or spatula.

7. Pour tomato mixture on top of beans and spread those out as well.

8. Make 6 indentations in the tomato sauce with a spoon and carefully crack each egg in.

9. Sprinkle cheese on top and place casserole into oven. Bake uncovered for 35-40 minutes or until egg whites are just cooked through.

10. Remove from oven and sprinkle cilantro and avocado on top. Dig in!

Enjoy! :D

Cooked in the kitchen of:

-Huttser Coyote

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being