Sheet Pan Huevos Rancheros
6 portions
10mThis shortcut version of the classic Mexican breakfast is super easy to throw together in the morning and feed the whole house! Topping options are endless on this one: add corn, avocado, or jalapeno, and you can even add more seasonings that you may have on hand to your black beans such as cumin, chili powder, garlic powder, or oregano.
What you will need
Olive Oil
10 oz Corn Tortillas
30 oz Black Beans
1/4 tsp Salt
8 oz Shredded Mexican Cheese
16 oz Salsa
6 Eggs
Cilantro
(Nutritional facts 228 calories, 11.31 g fat, 20.38 g carbohydrates, 11.27 g protein, 146 mg cholesterol, 394 mg sodium)How to cook
1
2
Gather and portion ingredients. Drain and rinse black beans.
3
Set oven to 350 °F
4
Coat a rimmed baking sheet with drizzle of olive oil. Place tortillas on the baking sheet. It's ok if they slightly overlap.
5
Drizzle olive oil over the top of the tortillas and use a brush if you have one to coat the tortillas.
6
Bake the tortillas for 7-10 minutes or until lightly crispy.
7
Drain and rinse the black beans and season with about 1/4 tsp of sea salt.
8
Top the crispy tortillas with the black beans and top with the shredded cheese. Dollop the salsa around the sheet pan.
9
Bake at 350 for 15 minutes.
10
Make 6 indents in the salsa so that the eggs will say in place. Crack one egg into each indent.
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Return to the oven for another 15 minutes or until eggs are cooked to your liking.
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Top with a sprinkling of fresh cilantro leaves.
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