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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

Directions

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.

Tip

Substitute mixed beans with black beans or pinto beans.
Chipotles in adobo sauce are sold in cans or jars and can be found in the international aisle.

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.

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Nutrition Facts

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