6 oz. pepper Jack cheese, grated (about 1 1/2 cups)
1/3 cup chopped fresh cilantro
Sour cream, avocado, and hot sauce (optional)
How to Make It
Preheat oven to 400°F. Arrange tortillas in a single layer on a lightly greased rimmed baking sheet, overlapping slightly. Brush tortillas with oil, and sprinkle with 1/2 teaspoon each of the salt and chili powder.
Bake in preheated oven until lightly golden and toasted, about 15 minutes. Reduce oven temperature to 375°F.
While tortillas are baking, combine black beans, pico de gallo, chipotle chiles, adobo sauce, lime juice, and remaining 1 teaspoon salt and chili powder in a medium bowl; set aside.
Pour bean mixture evenly over hot tortillas, and create 6 shallow “wells” with the back of a spoon.
Crack 1 egg into each well, and sprinkle with cheese. Bake at 375°F until whites are set and yolks are still runny, about 12 minutes. Sprinkle with cilantro; garnish with sour cream, avocado, and hot sauce, if desired.
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