- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 12
- corn tortillas
- 6-inch
- 1
- can Compliments Pinto Beans, or black beans, drained and rinsed
- 540 mL
- 3 cups
- shredded Compliments Monterey Jack cheese
- 6
- large Compliments Free Run Eggs
- ¼ tsp
- each salt and pepper
- â…“ cup
- Compliments Cilantro leaves, for serving
- 1
- avocado, halved, pitted and sliced
- Ranchero Sauce
- 2 tbsp
- Compliments Olive Oil
- 1
- onion, finely chopped
- 1
- jalapeno, seeded and minced
- 2
- cloves garlic, minced
- 1 ½ tsp
- Compliments Ground Cumin
- 1 tsp
- Compliments Chili Powder
- ½ tsp
- Compliments Dried Oregano
- 2 tsp
- granulated sugar
- ¾ tsp
- salt
- 1
- can Compliments Crushed Tomatoes
- 796 mL
Directions
Step 1
Ranchero Sauce: In a large skillet, heat oil over medium heat; add onion and cook, stirring until softened, 4 to 5 minutes. Add jalapeno, garlic, cumin, chili powder, oregano; cook until fragrant, about 45 seconds. Stir in tomatoes, 1/4 cup water, sugar and salt; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Step 2
Casserole: Preheat oven to 180°C (375°F). Mist a 13 x 9-inch baking dish with cooking spray. Spoon 1/2 cup of the sauce on the prepared pan, spreading to coat bottom. Layer 6 of the tortillas in a single layer. Spread half of the sauce and layer with 1 cup of the cheese. Top with beans in an even layer; spread half of the remaining cheese and top with the remaining tortillas.
Step 3
Spread the remaining sauce, spreading evenly. Sprinkle it with the remaining cheese. Using the back of a spoon, make 8 shallow wells in top of the casserole; crack 1 egg into each. Sprinkle eggs with salt.
Step 4
Bake until egg whites are fully set, about 25 to 30 minutes. Let cool for 5 minutes before serving. Top with avocado and cilantro.
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