8 whole eggs
1/4 cup milk
3 tomatoes diced
1/4 cup onion diced
14.5 ounces canned black beans rinsed and drained
2 - 4 ounces canned diced hot chilies drained
1 teaspoon fresh cilantro
1 teaspoon adobo seasoning
1/2 teaspoon freshly ground black pepper
8 whole corn tortillas soft taco size
1. Spray inside of your crock-pot or grease with Crisco if desired. Crack eggs into medium bowl, add milk and pepper and whisk. In another bowl, mix beans, tomatoes, onion, chilies, Adobo powder and cilantro. Place two corn tortillas at bottom of crock (or one if using burrito size-basically cover bottom).
2. Spoon about a third of the tomato/bean mixture on top. Pour about a fourth of the egg mixutre on top of that. Top with two more tortillas and repeat layering 3 times so egg is your top layer. Cover and cook on low for approximately 8 hours. Cut and serve.