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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees Fahrenheit. | 2. Heat the oil in a large nonstick skillet on medium heat and cook the onion, garlic, jalapeno, chili powder, oregano, and cumin until the onion begins to soften, about 3 minutes. Add the tomatoes, juice, beans, chickpeas, bell pepper, and half of the cilantro, and bring to a boil. Reduce the heat and simmer until slightly thickened, about 15 minutes. Pour the mixture into a 1 X 13 baking dish. | 3. Break one egg into a small bowl and carefully slide it onto the bean mixture. Repeat with the remaining eggs, spacing them out like cookies on a baking sheet. Cover the dish with foil and bake until the egg whites are set (or longer), about 10 minutes. Sprinkle with the remaining cilantro and serve on top of the tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
jalapeno pepper	1		stemmed seeded minced	-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
tomato juice	1	cup		41.31	8.5779	2.0655	0.7047
black bean	2	cans	drained rinsed	1983.6282	362.7538	125.6492	8.2603
green bell pepper	1		stemmed seeded chopped	-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
egg	6			429.0	2.16	37.68	28.53
corn tortilla	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.