Mexican Egg Stacks

Kickstart your morning or spice up your brunch with these vibrant and flavorful Mexican Egg Stacks! This quick and easy recipe combines crispy oven-baked corn tortillas with a zesty black bean base, perfectly fried eggs, creamy avocado slices, and juicy cherry tomatoes. Topped with a tangy lime-infused sour cream drizzle, fresh cilantro, and a dash of hot sauce, each bite delivers a burst of bold, authentic Mexican flavors. Ready in just 30 minutes, this recipe is perfect for a wholesome breakfast or a satisfying brunch that feels indulgent yet made with simple, fresh ingredients. Whether you're craving a protein-packed start to the day or hosting a casual weekend gathering, these Mexican Egg Stacks are sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Corn tortillas
• 2 tablespoons Olive oil
• 1 cup Canned black beans
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 4 pieces Eggs
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.25 cup Cilantro
• 0.25 cup Sour cream
• 1 piece Lime
• 1 tablespoon Hot sauce

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Brush both sides of the corn tortillas with 1 tablespoon of olive oil. Lay them flat on a baking sheet and bake for 8-10 minutes, flipping halfway through, until they are crispy and golden brown.

Step 3

Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.

Step 4

Add the canned black beans, ground cumin, chili powder, and salt to the skillet. Stir well and cook for 5 minutes, lightly mashing some of the beans with the back of a spoon. Remove from heat.

Step 5

Slice the avocado and halve the cherry tomatoes. Chop the cilantro and set the toppings aside.

Step 6

In a nonstick skillet, fry the eggs to your desired doneness (sunny-side-up is recommended). Season with salt and pepper.

Step 7

Begin assembling the stacks: Place a crispy tortilla on a plate. Layer with a generous spoonful of the black bean mixture, a fried egg, avocado slices, and cherry tomatoes.

Step 8

Drizzle with sour cream mixed with a squeeze of lime juice. Sprinkle with cilantro and a dash of hot sauce for extra flavor.

Step 9

Serve immediately and enjoy your Mexican Egg Stacks!

Nutrition Facts

Serving size	1114.8 grams (1114.8g)

Amount per serving	% Daily Value*
Calories	1727

Total Fat 95.30g	122%
Saturated Fat 23.60g	118%
Polyunsaturated Fat 6.70g
Cholesterol 773mg	258%
Sodium 2606mg	113%
Total Carbohydrate 170.40g	62%
Dietary Fiber 49.60g	177%
Total Sugars 13.40g
Protein 61.30g	123%

Vitamin D 164IU	820%
Calcium 484mg	37%
Iron 15mg	84%
Potassium 2869mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 13.7%

Carbs: 38.2%