Roasted Carrot and Avocado Panzanella
White Bean and Kale Chowder

Sheet Pan Tortilla and Eggs with Tomatillo Sauce

1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Ground cumin
Coriander seed, grind using a mortar/pestle
Chili powder
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
Cilantro, chopped
Salt, pepper
Olive oil
1 box no-salt black beans, drained
3 eggs
Crumbled Cotija cheese

Heat oven to 375. Line a sheet-pan with bleach-free parchment paper. Place tortillas on sheet, bake for about 20 minutes, stir up tortillas about half way through. Take out when crisp and set aside. While tortillas bake, smash the black beans with a fork. Add some olive oil, cumin, black pepper and coriander seed; stir and set aside. Crack eggs into a small bowl, add a little milk (can be non-dairy like unsweetened almond milk). Add a little salt and pepper and lightly beat eggs.

Add to sheet-pan with cooked tortillas: beans, tomatillo sauce, drizzle on eggs, chili powder, crumbled cotija cheese. Bake for about 20 minutes. Serve with fresh cilantro.

By: K2

Comments

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)