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
98% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
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 679
- Fat 56g
- Carbs 26g
- Fiber 6g
- Sugar 3g
- Protein 16g
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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