Serving Size 1 filled tortilla
|Amount Per Serving|
|Monounsaturated fat||3.5 g|
|Saturated fat||4.5 g|
|Total fat||10.5 g|
|Dietary fiber||9 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
The whole-grain tortilla and beans make this breakfast high in fiber and protein.
Heat oven to 350 F. Spray 6 (8-ounce) custard cups with cooking spray and place on a cookie sheet.
Place tortillas in the microwave and heat for about 25 seconds or until they are warm and flexible. Gently press a tortilla into each cup. Spray the tops of the tortillas with cooking spray.
Place beans in a small bowl and mash coarsely with a fork or potato masher. Add cumin and stir until combined.
Spoon the bean mixture into tortillas, dividing evenly. Crack 1 egg into each tortilla on top of the beans.
Place cookie sheet with egg cups in the oven and bake for about 24 to 27 minutes, or until the egg whites are set and the yolks are soft.
Sprinkle each egg with grated cheese and return to oven for an additional minute or until the cheese is melted.
Remove eggs from oven and run a table knife around the tortillas to loosen them from the custard cups. Then transfer to plates. Top with fresh salsa and serve immediately.