Baked Mexican & Egg Tortilla Cups Recipe
Delicious Mexican-style egg and bean tortilla cups. Easy to prepare, great for entertaining. Serve with hot sauce, avocado, cilantro, olives, and sour
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
Cooking tools:
- Muffin tin
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Parchment paper
- Wax paper
- Measuring spoon
- Spoon
- Serving platter
- Atomizer
Ingredients
- 270 grams tortillas (9 flour tortillas, 6-inch, cut in 4 pieces each)
- olive oil or non stick spray
- 1 can (15 ounce) black beans (drained rinsed and lightly mashed)
- 1 Mexican (3 to 4 ounce) chorizo sausage link (casing removed, note, Mexican is fresh chorizo, Spanish is cured)
- 3 scallions, diced (white and green parts)
- 1 lime, whole (use 1/2 squeezed)
- 2 tablespoons salsa (medium or hot salsa)
- 2 teaspoons olive oil
- 12 large eggs (or extra large eggs)
- 2 cups grated Pepper Jack cheese
- kosher salt
- pepper
- hot sauce
- 1 avocado(diced)
- 4 tablespoons cilantro, chopped
- lime (other half of lime squeezed over the avocado)
- sliced black olives, optional
- sour cream, optional
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