For a delectable breakfast dish that is modeled after huevos rancheros, this casserole combines corn tortillas, black beans, ham, cheese, and eggs. If desired, drizzle with spicy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons canola oil, divided
- 6 (6 inch) corn tortillas
- 1 (8 ounce) pre-cooked ham steak, diced
- ½ cup diced yellow onion
- ¾ teaspoon kosher salt, divided
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chile peppers
- cooking spray
- 1 cup shredded Monterey Jack cheese
- 1 ¾ cups pico de gallo
- 6 large eggs
- ¼ teaspoon ground black pepper
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
- Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
- Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
- Spray a 9×13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
- Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 223 mg |
| Dietary Fiber | 9 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1787 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone in this five-person family loved it. And it is quite healthy with all the veggies. We plan to make regularly.
It was delicious! and I loved how those eggs cooked in the hollowed out spaces. It looked great out of the oven too. Didn’t make great leftovers, so make it for a crowd.
Definitely have this with a salsa verde if available or a thin red sauce. One of my old favorites from Laredo, Texas!