Gluten-Free/Vegetarian/Healthy Mexican Food Huevos Rancheros!!!

Ok, I think everyone will be satisfied by this dish. It's gluten-free, low calorie, filling and meatless. Also, it's a mexican dish, my favorite!!! This recipe is easy, quick, and beautiful. I made this for a family (minus my sister/her family who we missed dearrrrly) brunch as a spin off from a more fatty and gluten-filled recipe. It took no time at all, but got many compliments. 

Serves 8

Ingredients

8 corn tortillas (small)

2 tbsp butter

1 cup pico de gallo

3/4 cup black beans, cooked (either from a can or pre-soaked)

2 cups egg whites

1/2 cup pepper jack cheese

*guacamole and sour cream as topping if desired

1 muffin tin (12 muffin tin pan)

Preheat the oven to 400F

Butter the pan with up to 1 tbsp butter

Melt the rest of the butter 

Brush over the tortillas on both sides and mold them into the muffin tins

*If they break apart a little it's okay, the eggs will hold them together

Mix together black beans and salsa

Scoop a large spoonful of the mixture into the tortilla bowls

top with 1/4 cup of egg whites

Place in the oven for 8 minutes

Top with cheese and cover with foil so that the tortillas don't burn

Place back in the oven for 8 more minutes

Let cool for a few minutes and take out of muffin tins 

Enjoy! Top with sour cream, guacamole if desired