Mexican Breakfast Bake

Name: Mexican Breakfast Bake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 57 grams avocados, thinly sliced; 473 milliliters bpa-free canned black beans, drained and rinsed well (or cooked black beans); 1 large anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice); 1 teaspoon chili powder; 4 Tbsps finely chopped cilantro leaves; 4 larges eggs; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon olive oil; 1 medium onion, chopped; 28 grams queso fresco, separated into 4 pieces; 1 teaspoon smoked paprika; 1 medium sweet potato, peeled and cut into 1/4-inch dice; 2 mediums tomatoes, cut into 1/4-inch dice

Mexican Breakfast Bake might be just the Mexican recipe you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 290 calories, 17g of protein, and 10g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. It works well as a rather inexpensive main course. A mixture of avocados, olive oil, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 35 minutes.

Ingredients

Servings:

57grams

avocados, thinly sliced 473milliliters

bpa-free canned black beans, drained and rinsed well (or cooked black beans)1large

anaheim or new mexican green chili pepper (or 2 small hot chile peppers, cut into 1/4-inch dice)1teaspoon

chili powder 4Tbsps

finely chopped cilantro leaves 4larges

eggs 2

garlic cloves, chopped 1teaspoon

ground cumin 1teaspoon

olive oil 1medium

onion, chopped 28grams

queso fresco, separated into 4 pieces 1teaspoon

smoked paprika 1medium

sweet potato, peeled and cut into 1/4-inch dice 2mediums

tomatoes, cut into 1/4-inch dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.