You can choose to bake or fry the tortillas before assembling this casserole to crisp them up, or you can use them as is. You could also substitute tortilla chips if you have some needing to be used up. As listed this recipe makes an 8×8 pan and serves 4-6 people. Double the recipe if using a 9×13 dish and feeding a larger crowd. I like this dish better with refried beans, but using black beans is a little more authentic to a traditional huevos rancheros. This is great for brunch, lunch or breakfast for dinner.
To make this #dinnerdoneby9am I assemble the casserole until when the eggs are added, refrigerate all day, add the eggs and bake.
-8 corn tortillas cut or torn into bite sized pieces
-1 (10 oz) can enchilada sauce
-1 (15oz can) black beans (rinsed) or refried beans
-1/2 c cheddar cheese, shredded
-9 eggs
-toppings of your choice; hot sauce, cilantro, sour cream, avocado, more cheese etc.
Grease an 8×8 casserole dish. cover bottom of the pan with the torn tortillas. Pour half the can of enchilada sauce over the tortillas. Spread the beans over the tortilla/ sauce layer. Top with the cheese. Pour the remaining enchilada sauce on top. (At this point you could refrigerate the casserole overnight if desired). Break the eggs one at a time and slowly slide them onto the top of the dish. Bake at 400 until the whites are set, about 20 minutes. Serve with toppings of your choice.
