Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.9
  • Total Fat: 9.3 g
  • Cholesterol: 190.0 mg
  • Sodium: 726.3 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.1 g


Kalyn's Kitchen Kalyn's Kitchen
Number of Servings: 6


    1 small onion, finely diced
    1 Tbsp
    1/2 tsp. ground cumin
    1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
    1 can (14.5 oz.) petite dice tomatoes with juice
    1 can (15 oz.) black beans, rinsed and drained
    1 can (4 oz.) diced green chiles
    6 eggs
    1/2 cup LF Four Cheese Mexican Blend
    chopped cilantro for garnish (optional)


Preheat oven to 450F. Spray large casserole dish, three medium gratin dishes with olive oil or non-stick spray.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 min. Add ground cumin and Ancho chile pepper, saute 2-3 min. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and simmer about 20 minutes, or until the mixture is slightly thickened.

Spoon half of the tomato-bean mixture in the bottom of the casserole dish. Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (this will take longer in a large casserole dish.) Remove dish and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Serving Size: Makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JBROWN76.