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!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Slice the avocado and halve the cherry tomatoes. Chop the cilantro and set the toppings aside.
In a nonstick skillet, fry the eggs to your desired doneness (sunny-side-up is recommended). Season with salt and pepper.
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.
Drizzle with sour cream mixed with a squeeze of lime juice. Sprinkle with cilantro and a dash of hot sauce for extra flavor.
Serve immediately and enjoy your Mexican Egg Stacks!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 13.4 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2869 mg | 61% | |
*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.
