45 mins to 1 hour

   15 mins

   Serves 8


  • 1T Vegetable Oil
  • 10 Corn Torillas
  • 1/3 cup Diced Onion
  • 1/2 cup Diced Green Peppers
  • 1/2 t Granulated Garlic
  • 1/2 t Cumin
  • 1 t Chili Powder
  • 2 cup Ground Tomatoes
  • 1/2 cup Green Chili
  • 1-16oz can Black Beans
  • 3/4 cup Corn
  • 1/2 cup Water
  • 7 Eggs
  • 1/4 cup Yogurt
  • 4 oz Cheddar Cheese, Shredded
  • 1/4 cup Green Onion, thin sliced
  • 1/2 cup Sour Cream


  1. Pour oil into a large bowl
  2. Cut tortillas into 4 strips per tortilla
  3. Place tortilla strips in the bowl with oil and toss to coat each strip with oil
  4. On a sheet pan spread tortilla strips evenly into a single layer
  5. Place tortilla strips into a 400 degree oven and toast until the strips are a light golden brown in color; about 20 minutes, remove from the oven and set aside
  6. In a pot, heat oil, add diced onion, diced peppers, garlic, cumin and chili powder; cook until onions and peppers are tender
  7. To the pot add crushed tomatoes, green chili, black beans, corn and water
  8. Bring mixture to a boil and simmer for 20 minutes
  9. Remove from heat and set aside
  10. Combine eggs and yogurt; whisk
  11. Spray a 9x13 baking dish with pan spray, pour egg mixture into pan, cover and place in a 350 degree oven until eggs are at a soft scramble consistency approximately 10-13 minutes


  1. In a 9x13 baking dish place baked tortilla strips and spread evenly
  2. Ladle the chili sauce over the strips
  3. Spread the eggs in an even layer on top of the sauce
  4. Sprinkle shredded cheese evenly on top of the eggs
  5. Cover and bake in a 350 degree oven for 15 minutes or until thoroughly heated
  6. Garnish with green onion and place a dollop of sour ceam on top

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