Huevos Rancheros-ish Bake
featured in Tasty Inspired Recipes From Mexico
A breakfast casserole with layers of tortillas, beans, eggs, and cheese, baked until bubbly and golden brown.
Tasty Team
May 14, 2023
98% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 6 servings
- 1 cup vegetable oil (240 mL)
- 5 corn tortillas, 4 cut in half
- 14 oz canned black beans (395 g), drained and rinsed
- 1 cup mexican blend cheese (100 g)
- 1 ½ cups pico de gallo (300 g)
- 6 large eggs
- ½ cup red enchilada sauce (120 mL)
Toppings
- fresh cilantro leaf
- crumbled cotija cheese
- 1 cup cream mexicana (230 g), or sour cream
Nutrition Info
- Calories 661
- Fat 54g
- Carbs 26g
- Fiber 6g
- Sugar 3g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375˚F (190˚C)
- Heat the vegetable oil in a medium skillet over medium heat. Lightly fry the tortillas until just turning golden, then drain on paper towels.
- Arrange the fried tortillas in a 9-inch (25cm) cast iron skillet to cover the bottom of the pan evenly
- Scatter the black beans evenly over the tortillas. (Some will fall between the tortillas, thats okay!). Sprinkle with the cheese, then top with the pico de gallo.
- Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in. Crack an egg into each well.
- Pour the enchilada sauce over the skillet.
- Bake for 20-25 minutes, check often to make sure the egg yolks don’t overcook.
- Top with your cilantro, crumbled cotija, and crema. Serve warm.
- Enjoy!
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