Mexican baked eggs on black beans | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• ¾ cup (175 mL) minced onion
• 1 tsp (5 mL) chili powder
• ½ tsp (2 mL) ground cumin
• ½ tsp (2 mL) crushed red pepper flakes, (or to taste)
• 1 (19 oz / 540 mL) can low sodium black beans, rinsed and drained
• 1 (19 oz / 540 mL) can low sodium diced tomatoes
• 6 eggs
• ¼ cup (50 mL) grated cheddar cheese