Meatless Mexican Monte Cristos
Elevate your comfort food game with these irresistibly flavorful Meatless Mexican Monte Cristos! This fusion twist on a classic combines creamy black beans seasoned with cumin, chili powder, and garlic, layered with melty cheddar cheese, tangy pickled jalapeños, and fresh cilantro, all sandwiched between golden, egg-dipped tortillas. Pan-fried to perfection, these crispy delights deliver a satisfying crunch with every bite while staying vegetarian-friendly. Ideal as a playful weeknight dinner or a standout brunch dish, these Monte Cristos are served with zesty salsa and cool sour cream for dipping, plus optional garnishes like lime and fresh herbs to customize each bite. Quick to prepare and packed with bold Mexican-inspired flavors, this recipe is perfect for when you're craving a hearty, meatless meal!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 cup Black beans (canned, drained and rinsed)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 4 Flour tortillas (medium-sized)
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Pickled jalapeños (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 3 Eggs
- 0.25 cup Milk
- 2 tablespoons Vegetable oil
- 0.5 cup Salsa
- 0.5 cup Sour cream
- Optional garnishes (lime wedges, more cilantro, etc.)
Instructions
Heat 1 tablespoon of butter in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic powder, and salt. Stir well and cook for 5-7 minutes until warmed through and slightly mashed. Remove from heat and set aside.
Lay out the tortillas and evenly spread the black bean mixture over two of them. Sprinkle shredded cheddar cheese, pickled jalapeños, and fresh cilantro on top of the black bean mixture. Place the other two tortillas on top to create two sandwich-like layers.
In a shallow bowl, whisk together the eggs and milk until well combined.
Heat 1 tablespoon of vegetable oil and the remaining butter in a large skillet over medium heat.
Dip each tortilla sandwich into the egg mixture, coating both sides generously, but let any excess drip off before placing it in the skillet.
Cook each sandwich for 3-4 minutes per side, or until golden brown and the cheese is melted. Adjust heat if necessary to prevent burning.
Remove the sandwiches from the skillet and allow them to cool slightly before cutting into quarters.
Serve hot with sides of salsa and sour cream for dipping. Garnish with lime wedges, additional cilantro, or any toppings of your choice.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5288 mg | 230% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 21.5 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1436 mg | 110% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
