1(15 ounce) can organic black beans, drained and rinsed
1large organic tomatochopped
¾teaspoonkosher or fine sea salt
½teaspoonfreshly ground black pepper
6large organic pastured eggssuch as Nature’s Yoke
1cupshredded sharp cheddar cheese
Avocado or guacamole
Preheat oven to 350 degrees. Grease a 12 cup standard muffin pan generously with oil or gluten free non-stick cooking spray.
Heat a dry skillet over high heat. Take the corn tortillas one at a time and cook in the skillet for 20 seconds, flip it over and cook for another 15 seconds then place on a plate. Brush both sides of the tortilla with oil then push the tortilla into the muffin tin of the prepared pan. Repeat with remaining tortillas.
In a large skillet heat 1 tablespoon of oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beans, tomato, cumin, chili powder, salt, and pepper and cook until the tomato releases its liquid and that liquid is evaporated, about 5 minutes. Remove from heat and let cool.
Whisk together the eggs and half and half.
Divide the bean mixture among the tortillas in the muffin pan. Top with grated cheese and spoon on the egg mixture. Bake for 15 minutes or until the egg mixture is set.