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Huevos Rancheros-ish Bake

by Tucker Iida

Ingredients

for 6 servings

  • 1 cup (240 mL) vegetable oil
  • 5 corn tortillas, cut 4 of them in half
  • 14 oz (395 g) black beans, 1 can
  • 1 cup (100 g) mexican blend cheese
  • 1 ½ cups (300 g) pico de gallo
  • 6 eggs
  • ½ cup (145 g) red enchilada sauce

For Toppings (Optional)

  • fresh cilantro, to taste
  • cotija cheese, to taste
  • cream mexicana, or sour cream

Preparation

  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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