1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Coriander seed, grind using a mortar/pestle
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
1 box no-salt black beans, drained
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.