Prep time: 10 minutes
Cook time: 8 hours
1 teaspoon butter, at room temperature, or extra-virgin olive oil
2 egg whites
1 teaspoon ground cumin
1 teaspoon smoked paprika
⅛ teaspoon sea salt
Freshly ground black pepper
½ cup shredded pepper
½ cup canned fire-roasted diced tomatoes
½ cup canned black beans, drained and rinsed
1 teaspoon minced garlic
3 corn tortillas
¼ cup fresh cilantro, for garnish
Lightly grease the interior of the crock pot with butter.
In a small bowl, whisk together the eggs, egg whites, cumin, paprika, salt, and a few grinds of black pepper.
In a separate small bowl, combine the cheese, tomatoes, black beans, and garlic.
Begin layering the ingredients in the crock pot: Place one corn tortilla at the bottom and spread half of the cheese and bean mixture over it. Pour one-third of the egg mixture over the cheese and beans. Add another tortilla on top and repeat the layering with the remaining cheese and beans, followed by one-third of the egg mixture. Place the final tortilla on top and pour the remaining egg mixture over it.
Cover the crock pot and cook on low for 8 hours or overnight. Before serving, garnish with fresh cilantro.