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Huevos Rancheros-ish Bake

by Tucker Iida featured in Tasty Inspired Recipes From Mexico


for 6 servings

  • 1 cup
    vegetable oil (240 mL)
  • 5 corn tortillas, cut 4 of them in half
  • 14 oz
    black beans, 1 can (395 g)
  • 1 cup
    mexican blend cheese (100 g)
  • 1 ½ cups
    pico de gallo (300 g)
  • 6 eggs
  • ½ cup
    red enchilada sauce (120 mL)

For Toppings (Optional)

  • fresh cilantro, to taste
  • cotija cheese, to taste
  • 1 cup
    cream mexicana, or sour cream (230 g)
    Calories 669
    Fat 55g
    Carbs 26g
    Fiber 6g
    Sugar 3g
    Protein 19g

Estimated values based on one serving size.



  1. Preheat your oven to 375˚F (190˚C)
  2. In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
  3. In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
  4. Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
  5. Sprinkle Mexican blend cheese over the black beans.
  6. Add pico de gallo on top of the cheese.
  7. Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
  8. Crack one egg into each well (6 wells for 6 eggs).
  9. Pour enchilada sauce over everything!
  10. Bake for 20-25 minutes. Check on it often to make sure your yolks don’t overcook!
  11. Top with your favorite huevos rancheros toppings.
  12. Enjoy!




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