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Categories:
crust brown rice blend cheese eggs filling beans eggs salt salsa blend cheese green onions toppings sour cream tomato avocado
Viewed: 44 - Published at: 6 years agoIngredients
- Crust:
- 1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper
- 1/2 cup shredded Mexican blend cheese
- 2 eggs, lightly beaten
- Filling:
- 1 1/2 cups refried beans
- 6 eggs
- salt and pepper to taste
- 1/2 cup salsa
- 1/2 cup shredded Mexican blend cheese, plus more for garnish
- 3 diced green onions
- Toppings:
- 2 tablespoons sour cream
- 1 tomato, chopped
- 1 avocado - peeled, pitted and diced
Method
- Prepare rice according to package directions. Let rice cool.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.
- Mix cooled rice with 1/2 cup of Mexican cheese blend and 2 eggs. Stir until combined. Spread into a thin rectangle on parchment paper. Bake in preheated oven for 20 minutes.
- Beat remaining 6 eggs. Place non-stick skillet over medium heat and pour eggs into pan. Soft scramble eggs; remove from heat and season with salt and pepper.
- Spread refried beans over baked crust. Top with scrambled eggs and salsa. Sprinkle with green onions and shredded cheese. Fold the edges over and roll crust over filling.
- Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.
