Mexican spiced egg, black bean and corn filling nestle inside crispy baked tortilla cups. Served with a few slices of avocado and a crispy salad, these gluten free, vegetarian Mexican Baked Eggy Tortilla Cups make a wonderful light main meal or breakfast.
Lately I have been really spoilt at lunchtime. I have been coming home to do some photography projects on my lunch hour while the light is at its most splendid. I am blessed to work so close to home, and coming home in the middle of the day, taking my shoes off and chilling on my own couch for half an hour with my little pup is probably the best lunch hour activity I can think of. I get back to work feeling completely refreshed, and I can sit through the next 4 hours with a smile on my face because I know that my couch, my fiance, and my pup will be waiting for me once work is over. Simple things, friends. 
To make the most of my little thrice-weekly lunchtime retreats, I have been making sure to have something delicious waiting in the refrigerator for my lunch. Last week I was on a big soup kick (I promise to share the recipe once the weather turns cooler), and I also enjoyed these Mexican Baked Eggy Tortilla Cups as well. 
I need to make these again – stat! They were so easy to whip up and delicious for lunch/dinner in the days that followed. I like to think of them as a healthy Mexican twist on quiche, or like huevos rancheros but all scrambled around. These little cups are filled with veggies, eggs, black beans, spices, and a sprinkling of cheese and then baked in the oven to crispy-shelled perfection. I served mine with a little avocado on the top and some fresh, crunchy lettuce on the side. The black beans and corn make for a hearty quiche-like filling and the tortillas crisp up so beautifully while the filling bakes. The tomatoes melt sweetly into the top and the little bit of cheese boosts the savoury factor to the perfect level. 
If you’re making them a little heartier for dinner, might I recommend some brown rice with fresh coriander and lime zest stirred through. It keeps the Mexicana feel alive and boosts the healthy carbohydrates in the meal on nights when you are a little hungrier. These would even be great for brunch or breakfast on the weekends. Simply prep the filling the night before and store it in the refrigerator. In the morning you just need to pour the filling into the shells and let them bake away in the oven while you make a big pot of coffee/tea/juice and some fruit salad. Brunch, done. Lunch, dinner, brunch – essentially these vegetarian, gluten free Mexican Baked Eggy Tortilla Cups are perfect for every meal. Try them tonight!
Mexican Baked Eggy Tortilla Cups
Makes 4 eggy cups | vegetarian | gluten free | Thoroughly Nourished Life
Adapted from here.
Note: if you are making this for kids, or don’t like things too spicy, you can leave out the cayenne for a milder flavour.
Ingredients
- 4 6-inch gluten free corn tortillas (I use Mission brand)
- 2/3 cup canned black beans
- 2/3 cup corn kernels
- 6 large eggs
- 1 teaspoon dried ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne chilli powder (optional)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup cherry/grape tomatoes
- 1/2 cup shredded cheddar
- 1 teaspoon dried parsley
- 1 avocado, to serve
- Green salad, to serve
Method
- Preheat your oven to 180C (350F) and spray 4 shallow 1 cup ramekins very well with cooking spray. Cut a little disk of baking paper and place in the bottom of each ramekin. Trust me, this helps with the sticking issue. Place ramekins onto a large, rimmed baking sheet to avoid unnecessary oven spills.
- Gently press the tortillas into each ramekin. Take care not to tear the tortillas as the egg mixture will leak out.
- Divide black beans and corn kernels between the ramekins.
- In a large bowl whisk together the eggs, coriander, paprika, oregano, onion powder, garlic powder, cayenne (if using), black pepper, and salt. Use a ladle to distribute this mixture evenly among the tortilla cups.
- Halve the tomatoes and place cut-side up on top of the egg mixture. Sprinkle the cheese and parsley over the top of each cup.
- Place tortilla cups into the oven and bake for 25-30 minutes or until the tops are firm and golden and do not wobble eggily. Remove from oven and serve with wedges of avocado on top and a green salad on the side.
