Mexican bean dish with egg

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Delicious vegetarian casserole with beans, corn and eggs served with avocado and sour cream



Heat the oven to 200 degrees. Chop the onion and garlic. Fry these in a (slice) pan with a little oil. Add the canned tomatoes (including the juice) heat them and crush them slightly with a spatula.
Then add the drained beans and corn. Season the sauce with the Mexican herbs, salt and pepper. Let the sauce simmer for a few minutes and then put everything in a baking dish. Make wells in the mixture and tap in the eggs. Sprinkle with some cheese.
Place the baking dish in the oven for about 12 to 15 minutes until the eggs are (partially) set, hard or soft cooked to taste. Halve the avocado, remove the pit and peel and cut into slices. Spread over the bean dish together with the sour cream and garnish with some coriander.
Tip: delicious with some tortilla chips!
Mexican bean dish with egg

Source: Leukerecepten by leukerecepten-nl.
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