Prep time: 10 minutes

Cook time: 8 hours

Serves 2



1 teaspoon butter, at room temperature, or extra-virgin olive oil

2 eggs

2 egg whites

1 teaspoon ground cumin

1 teaspoon smoked paprika

⅛ teaspoon sea salt

Freshly ground black pepper

½ cup shredded pepper

Jack cheese

½ cup canned fire-roasted diced tomatoes

½ cup canned black beans, drained and rinsed

1 teaspoon minced garlic

3 corn tortillas

¼ cup fresh cilantro, for garnish



Lightly grease the interior of the crock pot with butter.

In a small bowl, whisk together the eggs, egg whites, cumin, paprika, salt, and a few grinds of black pepper.

In a separate small bowl, combine the cheese, tomatoes, black beans, and garlic.

Begin layering the ingredients in the crock pot: Place one corn tortilla at the bottom and spread half of the cheese and bean mixture over it. Pour one-third of the egg mixture over the cheese and beans. Add another tortilla on top and repeat the layering with the remaining cheese and beans, followed by one-third of the egg mixture. Place the final tortilla on top and pour the remaining egg mixture over it.

Cover the crock pot and cook on low for 8 hours or overnight. Before serving, garnish with fresh cilantro.