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Enjoy a hearty bowl of Huevos Rancheros!

Huevos Rancheros – Baked!  (recipe from > Feasting At Home)

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 4 x 6 inch tortillas (corn OR flour )
• 4 eggs (1 per serving….you can add more if you want)
• 2 cups cooked rinsed beans ( black bean, pinto, cannellini, or heirloom beans)
• 1/2 onion- sliced or diced
• 2 garlic cloves- minced
• 2 tomatoes- diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• cracked pepper
• 2 tablespoons water
• Olive oil
• 1 large Avocado-sliced
• 2 tablespoons chopped fresh cilantro
• 1 lime -cut into wedges
• 1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
• Hot Sauce
• Optional Additions: bell pepper, kale, zucchini, mushrooms

Instructions

1. Preheat oven to 400F.
2. In a large pan, sauté onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.
3. Brush bowl with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.
4. Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).
5. Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.
6. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

Enjoy!

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