Sheet Pan Huevos Rancheros

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 11/05/2021, viewed by 267 , 2 Comments
yield6 portionstotal time10m

This 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

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Gather and portion ingredients. Drain and rinse black beans.

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Set oven to 350 °F

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e baking sheet. It's ok if they slightly overlap.

Coat a rimmed baking sheet with drizzle of olive oil. Place tortillas on the baking sheet. It's ok if they slightly overlap.

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 one to coat the tortillas.

Drizzle olive oil over the top of the tortillas and use a brush if you have one to coat the tortillas.

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Bake the tortillas for 7-10 minutes or until lightly crispy.

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Drain and rinse the black beans and season with about 1/4 tsp of sea salt.

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ese. Dollop the salsa around the sheet pan.

Top the crispy tortillas with the black beans and top with the shredded cheese. Dollop the salsa around the sheet pan.

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Bake at 350 for 15 minutes.

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gg into each indent.

Make 6 indents in the salsa so that the eggs will say in place. Crack one egg into each indent.

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liking.

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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Comments

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tgh709
01/20/2022 ☰
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