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Huevos Rancheros Casserole

Huevos Rancheros Casserole. Black beans, enchilada sauce, crumbled queso fresco, and fresh cracked eggs combine in this delicious breakfast recipe!
Course Breakfast
Cuisine Mexican
Keyword Black Beans, breakfast, casserole, cheese, eggs, enchilada, hueavos rancheros
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6 people
Calories 497kcal
Author Jesseca

Equipment

Ingredients

  • 6 crisped corn tortillas corn or flour
  • 1-2 cups enchilada sauce
  • 1/2 lb cooked chorizo crumbled
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup shredded cheese like cheddar or pepper jack
  • 3-4 large eggs
  • 1/2 cup Queso Fresco
  • salt and pepper

Instructions

  • Preheat your oven to 375 degrees F and lightly mist a 9 inch pan with cooking spray.
  • Add a layer of tortillas to the bottom of your pan. Spread half of the enchilada sauce over the tortillas followed by all of the black beans, Chorizo, and half of the shredded cheese.
  • Repeat with a layer of tortillas, enchilada sauce, and remaining shredded cheese.
  • Carefully crack the eggs over the top of your casserole. Season with salt and pepper and bake for 25-30 minutes or until the whites of the eggs are set.
  • Crumble generously with Queso Fresco

Nutrition

Serving: 6g | Calories: 497kcal | Carbohydrates: 37g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 183mg | Sodium: 1459mg | Fiber: 5g | Sugar: 7g