*I'm hoping one morning I'll get up early enough to make these before work or school. . .or on a weekend lol!
4 (6-inch) corn tortillas
Nonstick cooking spray
1 jar(s) (16-ounce) mild fat-free salsa
1 cup(s) canned black beans, rinsed and drained
1 cup(s) frozen corn kernels
3 green onions, sliced
1 teaspoon(s) ground cumin
4 large eggs
1/2 cup(s) loosely packed fresh cilantro leaves, thinly sliced
1/2 avocado, sliced into thin wedges
Preheat oven to 350 degrees F. In 15 1/2" by 10 1/2" jelly-roll pan, invert four 6-ounce custard cups. With kitchen shears, make four evenly spaced 1-inch cuts, from edge toward center, around each tortilla. Lightly spray both sides of tortillas with cooking spray and drape each over a custard cup. Bake tortilla cups 8 minutes or until golden and crisp.
Meanwhile, in nonstick 12-inch skillet, combine salsa, beans, corn, green onions, and cumin; heat to boiling over medium heat. Cover and cook 3 minutes to blend flavors.
With large spoon, make 4 indentations for the eggs in salsa mixture, spacing them evenly around skillet. One at a time, break eggs into cup and slip into an indentation in salsa mixture. Cover and simmer 8 to 10 minutes or until eggs are set or cooked to desired doneness.
To serve, invert each tortilla cup onto a plate. Spoon an egg with some salsa mixture into each tortilla cup. Spoon any remaining salsa mixture around and on eggs in cups. Sprinkle with cilantro; serve with avocado.