Huevos Rancheros Casserole is a delicious twist on the traditional Mexican breakfast favourite. This dish combines the rich flavours of salsa verde, black beans and cheddar jack cheese, layered with soft corn tortillas and topped with perfectly cooked eggs.
Ingredients:
- 1 (18 oz.) jar of salsa verde, divided
- 12 (5″ to 6″) corn tortillas, divided
- 1 (15.5 oz.) tin black beans, drained, rinsed, divided
- 8 oz. pre-shredded cheddar jack cheese, divided
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
- 1/3 cup crumbled cotija
- 1/2 cup pico de gallo
- 1/2 avocado, thinly sliced or finely chopped
- 1/3 cup fresh coriander leaves
- Sour cream, to serve
Method of cooking:
Preheat the oven to 375°F (190°C).
Spread 1/2 cup of the salsa verde on the bottom of a 9×13-inch baking dish.
Place 6 of the corn tortillas on top of the salsa, overlapping as necessary to cover the bottom of the dish.
Spread half of the black beans on top of the tortillas.
Sprinkle half of the shredded cheddar over the beans.
Pour another 1/2 cup of the salsa verde over the cheese.
Add another layer of the remaining 6 tortillas, followed by the remaining black beans and another 1/2 cup of salsa verde.
Sprinkle the remaining shredded cheddar on top.
Cover with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for a further 10 minutes or until the cheese is bubbling and golden brown.
While the casserole is baking, prepare the eggs.
Heat a non-stick frying pan over a medium heat and lightly coat with cooking spray or a small amount of oil.
Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season to taste with kosher salt and freshly ground black pepper.
When the casserole is cooked, remove from the oven.
Carefully place the boiled eggs on top of the casserole.
Sprinkle with the crumbled cotija cheese.
Top the casserole with pico de gallo, avocado slices, and fresh cilantro leaves.
Serve with a dollop of sour cream on the side.
