- Prep Time
- 15 mins
- Total Time
- 4 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, finely diced
- 1
- red pepper, finely diced
- 1
- chipotle pepper in adobo sauce, finely chopped
- 2
- cloves garlic, minced
- 4 tsp
- Tex-Mex seasoning
- 20 mL
- 1 can
- diced tomatoes
- 796 mL
- 1 can
- mixed beans, drained and rinsed
- 540 mL
- 8
- corn tortillas, each cut into 6 wedges
- 1 cup
- shredded Tex-Mex cheese
- 250 mL
- 8
- eggs
- ¼ cup
- chopped fresh cilantro
- 60 mL
- 1 cup
- prepared guacamole
- 250 mL
Directions
Step 1
Heat oil in large high-sided skillet or large saucepan over medium heat. Cook onion, pepper, chipotle, garlic and Tex-Mex seasoning 5 to 7 min. until onion is softened. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium-low. Cook about 10 min., or until thickened.
Step 2
In large slow cooker (4.5 to 6 L capacity), layer ¼ bean mixture, ⅓ tortilla wedges and ⅓ cheese. Repeat layers twice more; top with remaining bean mixture. Cover and cook on LOW setting 3 hr. until sauce is simmering and cheese is melted.
Step 3
Use a spoon to make 8 little divots in the sauce. Crack an egg into each divot. Cover and cook on LOW setting 30 min. until egg whites are set and yolks are soft-cooked; or cook to preferred doneness. Sprinkle with cilantro and serve with guacamole.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 recipe):
- Calories:
- 410
- Fat:
- 22 g
- Saturated Fat:
- 6 g
- Carbs:
- 36 g
- Fibre:
- 8 g
- Sugar:
- 7 g
- Cholesterol:
- 385 mg
- Protein:
- 22 g
- Sodium:
- 810 mg
