- Prep Time
- 15 mins
- Total Time
- 4 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, finely diced
- 1
- red pepper, finely diced
- 1
- chipotle pepper in adobo sauce, finely chopped
- 2
- cloves garlic, minced
- 4 tsp
- Tex-Mex seasoning
- 20 mL
- 1 can
- diced tomatoes
- 796 mL
- 1 can
- mixed beans, drained and rinsed
- 540 mL
- 8
- corn tortillas, each cut into 6 wedges
- 1 cup
- shredded Tex-Mex cheese
- 250 mL
- 8
- eggs
- ¼ cup
- chopped fresh cilantro
- 60 mL
- 1 cup
- prepared guacamole
- 250 mL
Method
Step 1
Heat oil in large high-sided skillet or large saucepan over medium heat. Cook onion, pepper, chipotle, garlic and Tex-Mex seasoning 5 to 7 min. until onion is softened. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium-low. Cook about 10 min., or until thickened.
Step 2
In large slow cooker (4.5 to 6 L capacity), layer ¼ bean mixture, ⅓ tortilla wedges and ⅓ cheese. Repeat layers twice more; top with remaining bean mixture. Cover and cook on LOW setting 3 hr. until sauce is simmering and cheese is melted.
Step 3
Use a spoon to make 8 little divots in the sauce. Crack an egg into each divot. Cover and cook on LOW setting 30 min. until egg whites are set and yolks are soft-cooked; or cook to preferred doneness. Sprinkle with cilantro and serve with guacamole.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 recipe):
- Calories:
- 410
- Fat:
- 22 g
- Saturated Fat:
- 6 g
- Carbs:
- 36 g
- Fibre:
- 8 g
- Sugar:
- 7 g
- Cholesterol:
- 385 mg
- Protein:
- 22 g
- Sodium:
- 810 mg
