Equipment
- 9x13 baking dish
Ingredients
- 12 corn tortillas (cut into 1/2-inch strips)
- 3 Tbsp. olive oil (divided)
- 8 oz. mushrooms (sliced)
- 1/2 onion (cut longways)
- 1-2 cloves garlic (minced)
- 1 poblano pepper (cut into thin strips)
- 1 cup chopped kale (ribs removed)
- 12 eggs (well beaten)
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 3/4 tsp. turmeric
- 14 oz. can black or navy beans
- 16 oz. jar low-sodium green salsa
- 3 Tbsp. nutritional yeast
- 1/4 cup finely chopped cilantro
- 1 avocado (sliced)
Instructions
- Preheat oven to 325℉. Place tortilla strips on a baking sheet. Lightly spray the strips with pan spray and bake until golden brown, for about 30-40 minutes, stirring occasionally. Set aside and set the oven to 375°F.
- In a medium pan, heat 2 Tbsp. olive oil on medium-high heat. Sauté the mushrooms, then add the onions and garlic and cook until the onion is translucent. Add the peppers and kale. Sauté for 2 minutes. Season with black pepper and cumin. Remove from heat and set aside.
- In a 9×13 baking dish, scatter baked tortillas strips on the bottom of the dish. Set aside.
- In a large non-stick pan, add 1 Tbsp. olive oil and heat until shimmering. Scramble the eggs using a spatula.
- Spoon the eggs over the tortilla strips followed by the sautéed vegetables and beans. Top with green salsa and bake for 20 minutes or until the mixture is warmed through.
- Remove from the oven and sprinkle with nutritional yeast and cilantro, then top with avocado.
Video
Notes
Garnish this breakfast dish with fresh guacamole or pico de fallo. You can also use pre-cut or frozen mushrooms.
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