Ingredients

The following ingredients have 12 Servings
  • 12 flour tortillas; fajita/soft taco size
  • 1-16 oz cans Rosarita refried black beans
  • 2-10 oz cans Ro*TEL diced tomatoes and green chilies; thoroughly drained
  • 1 dozen medium eggs
  • 2-9 oz packages chorizo ((Mexican; either beef or pork))
  • 3 tbsp chopped cilantro
  • 1- avocado (, cubed)
  • 1/4 cup queso fresco
  • black pepper

Instruction

  • Cook the chorizo over medium heat, remove as much grease as possible; set aside.
  • Slightly overlap and press the flour tortillas into each jumbo muffin slot.
  • Layer with a kitchen tablespoon of black beans, next chorizo, then the tomatoes and chiles.
  • Crack an egg and carefully place over the top of each cup, trying to center it as best as possible.
  • Sprinkle black pepper over each egg.
  • Bake in a pre-heated 375° oven for 15-20 minutes, or until the egg has set.
  • Once done, remove from the oven and allow to rest for 5 minutes.
  • Garnish with chopped cilantro, crumbled queso fresco, and cubed avocados