Tortillas With Eggs and Spicy Bean Chili

Vegetarian
Gluten Free
Very Healthy
Health score
72%
Tortillas With Eggs and Spicy Bean Chili
45 min.
2
1153kcal

Suggestions


If you're looking for a delicious and nutritious meal that caters to both vegetarian diets and gluten-free preferences, look no further than our Tortillas With Eggs and Spicy Bean Chili. This delightful recipe brings together vibrant flavors and wholesome ingredients, making it an excellent choice for lunch or dinner. With a health score of 72, you can feel good about indulging in this satisfying dish while also treating your taste buds.

The combination of creamy avocado, hearty black beans, and a scrumptious spicy chili sauce creates a mouthwatering experience. The freshness of cilantro and zesty lime add a burst of flavor that complements the richness of the Cotija cheese and eggs. Each serving packs a punch, with 1153 calories, this dish is not just filling; it’s a balanced meal that fuels your day.

What’s more, this recipe is easy to follow and takes just 45 minutes to prepare. It's perfect for those busy weekday dinners or a relaxed weekend brunch with family and friends. Whether you're sharing it with loved ones or enjoying it solo, each bite is sure to please. So gather your ingredients, and let's get cooking! This Tortillas With Eggs and Spicy Bean Chili will quickly become a favorite in your household.

Ingredients

  • slices avocado thin
  • 14 ounces black beans canned
  • 0.5 cup canned tomatoes canned peeled
  • 0.3 cup chicken stock see 
  • 0.5  chipotles in adobo 
  • 0.1 cup cilantro leaves roughly chopped
  • 6-inch corn tortillas (es each)
  • 0.3 cup cotija cheese 
  •  eggs 
  • clove garlic 
  • teaspoons ground cumin 
  •  lime wedges 
  • tablespoon vegetable oil 
  • 0.3 small onion yellow

Equipment

  • frying pan
  • blender

Directions

  1. In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil.
  2. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes.
  3. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes.
  4. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.
  5. Self

Nutrition Facts

Calories1153kcal
Protein10.53%
Fat59.82%
Carbs29.65%

Properties

Glycemic Index
121.75
Glycemic Load
9.23
Inflammation Score
-10
Nutrition Score
57.638695675394%

Flavonoids

Cyanidin
1.45mg
Epicatechin
1.62mg
Epigallocatechin 3-gallate
0.66mg
Hesperetin
7.74mg
Naringenin
0.61mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.44mg
Kaempferol
0.07mg
Myricetin
0.04mg
Quercetin
2.7mg

Nutrients percent of daily need

Calories:1153.15kcal
57.66%
Fat:81.66g
125.63%
Saturated Fat:14.65g
91.57%
Carbohydrates:91.07g
30.36%
Net Carbohydrates:44.5g
16.18%
Sugar:6.18g
6.86%
Cholesterol:181.27mg
60.42%
Sodium:1214.15mg
52.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.33g
64.67%
Fiber:46.57g
186.3%
Folate:514.08µg
128.52%
Vitamin K:110.13µg
104.89%
Potassium:3078.64mg
87.96%
Vitamin B6:1.58mg
78.9%
Vitamin B5:7.47mg
74.68%
Vitamin C:61.58mg
74.64%
Vitamin B2:1.26mg
74%
Vitamin E:10.74mg
71.62%
Phosphorus:712.06mg
71.21%
Copper:1.39mg
69.39%
Manganese:1.34mg
67.08%
Magnesium:241.75mg
60.44%
Iron:9.62mg
53.47%
Vitamin B3:10.52mg
52.6%
Vitamin B1:0.71mg
47.02%
Zinc:5.6mg
37.35%
Selenium:23.4µg
33.43%
Calcium:309.61mg
30.96%
Vitamin A:1138.14IU
22.76%
Vitamin B12:0.71µg
11.81%
Vitamin D:0.95µg
6.37%
Source:Epicurious