March 20th, 2014
Recipe by LeeAnne Wright
Photography by Maya Visnyei
This recipe originally appeared in the Winter 2014 issue.
Turn oven on to 250ºF. Wrap corn tortillas in foil and place in oven immediately.
Heat oil in a large sauté pan over medium heat. Add red pepper, garlic and jalapeno and sauté until vegetables are tender, about 3 minutes. Stir in corn and cumin and cook for 2 minutes, until fragrant.
Add beans and salsa and cook until warmed through. Remove from heat, stir in cilantro and season to taste.
Remove tortillas from oven. Serve each topped with one-sixth of the bean mixture, a poached egg and a sprinkle of cheese.
284 calories, 10 g fat, 157 mg calcium, 650 mg sodium, 29 g carbohydrates, 5 g fibre, 14 g protein. Excellent source of selenium and biotin; high source of fibre; good source of vitamins A, B12, C and D, riboflavin, iron and iodine; source of calcium.