6 Servings 30 min Cook
2 Cup Quinoa
1 Can Canned Black Beans
1 Cup Corn
1 Tsp, ground Cumin
1/2 Tsp Garlic Powder
2 Tsp Olive Oil
1 Lime yields Lime Juice
1 Dash Salt
1 Dash Pepper
8 Cup Enchilada Sauce
2/3 Cup, shredded Colby Cheese
6 Large Egg
2 Cup Fresh Cilantro
6 Tsp Onions
1/2 Fruit, without skin and seed Avocados
2 Tbsp Pepper Or Hot Sauce
Preheat oven to 375 degrees F
Prepare quinoa as per package directions
To a mixing bowl, add the cooked quinoa, black beans, and corn.
In a smaller bowl, mix together the cumin, garlic powder, oil, and lime juice.
Pour over the quinoa and toss everything to combine.
Season with salt and pepper to taste.
Spread the mixture into the bottom of a 12 inch cast-iron skillet.
Pour the enchilada sauce over the quinoa then sprinkle everything with cheese.
Make six small indentations in the top of the cheese for the eggs.
Crack the eggs over the cheese, evenly spacing them out.
Season the eggs with salt and pepper.
Bake the skillet in the preheated oven for 20-30 minutes, until the egg whites are completely set , but the yolks are still runny and the edges of the skillet are bubbly
Serve promptly with fresh cilantro, green onions, and avocado slices on top, and hot sauce on the side.
