Huevos Rancheros Casserole
Try this Huevos Rancheros Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- avocado sliced
- cilantro chopped
- 12 corn tortillas fried crisp and drained (i lightly salte then torn
- 1 batch of [homemade red enchilada sauce|http://alaskascra
- 1 15 oz can black beans rinsed and drained (pintos would also be good)
- 1 c shredded cheddar jack cheese divided
- 10-12 eggs
- sour cream as desired
- salsa or hot sauce like tapatio as desired
- Carbohydrate 0.0122333333333333 g
- Cholesterol 0 mg
- Fat 0.00173333333333333 g
- Fiber 0.00933333317438761 g
- Protein 0.0071 g
- Saturated Fat 4.66666666666667E-05 g
- Serving Size 1 1 -10 serving (0g)
- Sodium 0.153333333333333 mg
- Sugar 0.00290000015894572 g
- Trans Fat 0.000636666666666666 g
- Calories 0 calories
Preheat oven to 375. Grease an 11x13 baking dish. Layer half of the torn tortillas in the bottom of the dish. Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese. Repeat layers - tortillas, sauce, cheese. Carefully crack 10-12 eggs (eyeball it, depending on the size of your eggs) on top of the casserole. Season eggs with salt and pepper. Bake until egg whites are fully set but yolks are still runny, 20-30 minutes. Mine took about 24 minutes for results as pictured. Watch the eggs closely once you hit the 20 minute mark to avoid overcooking the yolks. Sprinkle chopped cilantro over top. Offer avocado, sour cream, and salsa/hot sauce on the side.
