This recipe doesn’t have amounts – but I don’t think it can be messed up!
Ingredients:
Tortilla chips
Kale – washed and dried well
Grated cheese (I used a cheddar mozzarella blend)
Chili lime seasoning (if you can’t find a seasoning blend, I’ve googled for online copycat versions)
Eggs (max 8)
Black beans
Canned corn
Avocado, chopped
Jalapeño, diced
Tomatoes, chopped
Lime juice
Fresh basil
Directions:
Preheat oven to 400°F.
Spray a sheet pan liberally with non stick cooking spray.
Spread tortilla chips over pan. Top with kale and grated cheese.
Sprinkle liberally with chili lime seasoning.
Bake for about 5 minutes until cheese begins to melt.
In the meantime, mix together black beans, corn, avocado, jalapeño and tomatoes. Top with lime juice, chili lime seasoning and fresh basil. Set aside.
Now back to our sheet pan – the cheese has started melting. Remove the sheet pan from the oven. Form wells in various spots over the tortilla chips. Crack eggs and pour each one into a well.
Bake for an additional 10 minutes, until you start seeing egg white turn white – keep in mind, the egg will keep cooking slightly when removed from oven.
Top with black bean and corn salsa.
Drizzle on additional lime juice if desired.
Enjoy!!
Erin Eats 