Huevos Rancheros-ish Bake

A breakfast casserole with layers of tortillas, beans, eggs, and cheese, baked until bubbly and golden brown.

Instructions

1. 1

   Preheat the oven to 375˚F (190˚C)

2. 2

   Heat the vegetable oil in a medium skillet over medium heat. Lightly fry the tortillas until just turning golden, then drain on paper towels.

3. 3

   Arrange the fried tortillas in a 9-inch (25cm) cast iron skillet to cover the bottom of the pan evenly

4. 4

   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.

5. 5

   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.

6. 6

   Pour the enchilada sauce over the skillet.

7. 7

   Bake for 20-25 minutes, check often to make sure the egg yolks don’t overcook.

8. 8

   Top with your cilantro, crumbled cotija, and crema. Serve warm.

9. 9

   Enjoy!

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