Huevos Rancheros Breakfast Casserole
Recipe from the Vintage Mixer.
-12 corn tortillas
-2 tablespoons canola oil
-1 15 ounce can of enchilada sauce
-1 15 ounce can black beans, rinsed and drained
-1 cup shredded sharp cheddar cheese, divided
-toppings: light sour cream and avocado
Preheat oven to 450 and cover two large baking sheets with parchment paper
Lightly brush oil on both sides of each tortilla. Lay the tortillas out on the two prepared baking sheets. Place in preheated oven and bake until crisp, about 10-12 minutes, flipping half way through. Once crisp remove from the oven and sprinkle with salt.
Grease a 9x13 baking dish and and then layer half of the tortillas in the bottom of the dish. Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese. Repeat the layers one more time - tortillas, sauce, cheese.
Lower the oven temperature to 375 and carefully crack 6-8 eggs on top of the casserole. Bake until egg whites are fully set but yolks are still runny, 20-25 minutes. Remove from the oven and season the eggs with salt and pepper.
Serve with avocado and light sour cream.