Mexican Egg Stacks
Kickstart your morning or spice up your brunch with these vibrant and flavorful Mexican Egg Stacks! This quick and easy recipe combines crispy oven-baked corn tortillas with a zesty black bean base, perfectly fried eggs, creamy avocado slices, and juicy cherry tomatoes. Topped with a tangy lime-infused sour cream drizzle, fresh cilantro, and a dash of hot sauce, each bite delivers a burst of bold, authentic Mexican flavors. Ready in just 30 minutes, this recipe is perfect for a wholesome breakfast or a satisfying brunch that feels indulgent yet made with simple, fresh ingredients. Whether you're craving a protein-packed start to the day or hosting a casual weekend gathering, these Mexican Egg Stacks are sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Corn tortillas
- 2 tablespoons Olive oil
- 1 cup Canned black beans
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 4 pieces Eggs
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.25 cup Cilantro
- 0.25 cup Sour cream
- 1 piece Lime
- 1 tablespoon Hot sauce
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Brush both sides of the corn tortillas with 1 tablespoon of olive oil. Lay them flat on a baking sheet and bake for 8-10 minutes, flipping halfway through, until they are crispy and golden brown.
Step 3
Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.
Step 4
Add the canned black beans, ground cumin, chili powder, and salt to the skillet. Stir well and cook for 5 minutes, lightly mashing some of the beans with the back of a spoon. Remove from heat.
Step 5
Slice the avocado and halve the cherry tomatoes. Chop the cilantro and set the toppings aside.
Step 6
In a nonstick skillet, fry the eggs to your desired doneness (sunny-side-up is recommended). Season with salt and pepper.
Step 7
Begin assembling the stacks: Place a crispy tortilla on a plate. Layer with a generous spoonful of the black bean mixture, a fried egg, avocado slices, and cherry tomatoes.
Step 8
Drizzle with sour cream mixed with a squeeze of lime juice. Sprinkle with cilantro and a dash of hot sauce for extra flavor.
Step 9
Serve immediately and enjoy your Mexican Egg Stacks!
Nutrition Facts
| Serving size | (1114.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1727.4 |
| Total Fat 95.3g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 772.8mg | 0% |
| Sodium 2605.5mg | 0% |
| Total Carbohydrate 170.4g | 0% |
| Dietary Fiber 49.6g | 0% |
| Total Sugars 13.4g | |
| Protein 61.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 483.6mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 2869.0mg | 0% |
Source of Calories