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Deep Dish Huevos Rancheros by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A dish great for breakfast or dinner. Can be made ahead.

Ingredients:

corn tortillas

1 tsp

oil

garlic cloves, minced

1/4 cup

onion, chopped

1 1/2 tsp

cumin

1 tsp

chili powder

15 oz

canned diced tomatoes or sauce

2 tbsp

cilantro

15 oz

canned black or pinto beans

eggs

1 cup

colby-jack cheese, shredded (4 oz)

Directions:

Preheat the oven to 350. In a dry skillet, place one corn tortilla over med-high heat until begins to puff and soften up. Flip over for a few seconds to heat the second side and place in a 9 inch square baking dish that has been sprayed with cooking spray. Repeat with the remaining tortillas and arrange them to fit in the baking dish, covering the bottom and partway up the sides, they will overlap. In the same skillet, add the oil, garlic, onion and a pinch of salt and saute over medium heat until the onion is transluscent. Add the cumin, chili powder and tomatoes and bring to a boil. Cook, stirring, about 2 minutes, then add the beans, which should be rinsed and drained first. Heat through. Stir in the cilantro and pour over the tortillas. Make 6 indentations in the sauce with the back of a spoon. Crack one egg into each of the indentations. Sprinkle each egg with some salt and pepper. Sprinkle the cheese evenly over everything. Bake for about 35 minutes or until the eggs are firm. Serve with sour cream if you like.

For a spicy dish add 1-2 canned, chopped chipotle chiles to the tomato mixture.

Categories:

Brunch
Eggs & Cheeses
Main Dishes
Smart Budget Foods