This was an ok option for camping, but don’t store in a plastic bag in a cooler - it got squashed. :-)
Servings 4
Prep Time:
5 minutes (if you pre-prepped your veggies)
Ingredients:
Cooking spray
⅓ Tbsp olive oil
⅓ large red bell pepper, chopped
⅓ jalapeno seeded and chopped
2 oz chorizo or soyrizo (about 1 cup)
Salt and pepper to taste
4 oz can of black beans, rinsed and drained
1 large tortilla cut in half
⅓ cup shredded cheese
2 eggs, whisked
Directions:
Preheat your oven to 400° F and grease a 9x9 baking dish with cooking spray.
Add 1 Tbsp oil to a skillet over medium heat, followed by the bell pepper, jalapeno, soyrizo/chorizo, and any other veggies you want to use. Stir well and season if NOT using soyrizo with salt, pepper, cumin, and chili powder. Cook for about 5-10 minutes, until the veggies have softened.
Add 1 layer of tortillas (2 tortillas halves) to the bottom of the baking dish. Add ½ of the veggie mixture, followed by ¼ cup shredded cheese. Add another layer of tortillas on top, followed by the remaining ½ of the mixture and more cheese. Place the last layer of tortillas on top and sprinkle the remaining ½ cup of cheese on top.
Whisk eggs in a bowl and season with a pinch of salt and pepper. Pour the eggs over the tortilla layers. Tilt the pan a little to get the eggs to spread evenly in the dish.
Cover the dish and bake for 20 minutes, then uncover and bake for another 10 minutes.
Let the tortilla bake cool down before slicing it and adding it to meal prep containers.
Photo Credit: Canva by 4kodiak from Getty Images Signature