CanolaInfo on Facebook   CanolaInfo on Twitter   CanolaInfo on YouTube  

English | Español | Français | 中文 | 한국어

Home About CanolaInfo What is Canola Oil? Health & Nutrition Recipes & Cooking Chefs Using Canola Oil The Food Industry News & Events Downloads & Resources Contact Us
Recipes & Cooking
Find Canola Oil Recipes
Cooking with Canola Oil
Recipe Collections
Featured Food Articles
Charts and Conversions
Food & Recipe Videos
Find Canola Oil Recipes

Tag Cloud: Click to get info and tips on cooking with canola oil

Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil


Mexican Baked Eggs on Black Beans

Source: Patricia Chuey, Category: Breakfast, Lunch & Snack, Heart-Smart, Diabetic

Print  Email

This dish can be prepared in one large casserole or in 6 individual ramekins.
Accompany with fresh salsa and a mixed dark green salad for a simple, yet impressive brunch idea.


  • 1Tbsp canola oil 15 mL
  • ¾ cup minced onion 175 mL
  • 1 tsp chili powder 5 mL
  • ½ tsp ground cumin 2 mL
  • ½ tsp crushed red pepper flakes, 2 mL (or to taste)
  • 1 (19 oz / 540 mL) 541 mL) can low sodium black beans, rinsed and drained
  • 1 (19 oz / 540 mL) 541 mL) can low sodium diced tomatoes
  • 6 eggs
  • ¼ cup grated Cheddar cheese 60 mL 


  1. In large saucepan, heat canola oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. If you like it extra spicy, add more red pepper flakes to taste.
  2. Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15-30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350 °F (180 °C).
  3. Lightly brush 6 ramekins (placed on a baking sheet) or one 2 quart (2.25 L) casserole dish with canola oil or cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one.
  4. Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness. 

Yield: 6 servings. Serving Size: 1 egg and ¾ cup (175 mL) bean mixture.

 Nutritional Analysis
Per Serving
Calories 190
Total Fat 9 g
Saturated Fat 2.5 g
Cholesterol 190 mg
Sodium 300 mg
Potassium 356 mg
Carbohydrates 19 g
Fiber 5 g
Sugars 5 g
Protein 12 g


< Back to main Find Canola Recipes page


More Links & Info You Might Find Useful

Site Map | Privacy & Legal | ©Copyright 2007 CanolaInfo All Rights Reserved

By viewing this website or clicking any of the links on this website you are consenting to view materials that may be commercial in nature. All content on this site is property of the Canola Council of Canada. All rights reserved.

SmartSite created by Arxus | Powered by Quadrant


Quick Contact Information

Phone: 1-866-479-0853
Email: Click to email CanolaInfo

Click for more contact information

Canola Council of Canada