Huevos Rancheros Breakfast Casserole

Name: Huevos Rancheros Breakfast Casserole
Prep time: 15 min
Cook time: 50 min
Cuisine: Mexican,
Ingredients: 1 package black beans and rice; 2 tbsps unsalted butter; 2 tbsps vegetable oil as needed; 12 (6-inch) corn tortillas; 1 can (15 oz) enchilada sauce (red or green); 1/2 tsp cumin ground; 1/2 tsp garlic powder; 1/2 tsp chili powder; 8 oz (2 cups) shredded Cheddar cheese; 8 large eggs; Kosher salt; Fresh ground black pepper from black peppercorn grinder; 1 cup salsa; 1 avocado thinly sliced; 1/2 cup sour creasm; 4 green onions trimmed and sliced; 1/2 cup cilantro leaves

For a great weekend brunch, or a fun breakfast-for-dinner moment, this flavorful casserole checks all the boxes. Recipe and photo credit: Katie Workman from The Mom 100

15m

PREP TIME

50m

COOK TIME

17

INGREDIENTS

Ingredients

1 package Zatarain's® Black Beans & Rice Dinner Mix
2 tablespoons unsalted butter
2 tablespoons vegetable oil, as needed Substitutions available
- canola oil
12 (6-inch) corn tortillas
1 can (15 ounces) enchilada sauce, (red or green)
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Chili Powder
8 ounces (2 cups) shredded Cheddar cheese Substitutions available
- shredded Mexi an cheese blend
8 large eggs
Kosher salt
Fresh ground black pepper from McCormick® Black Pepper Grinder
1 cup salsa
1 avocado, thinly sliced
1/2 cup sour creasm
4 green onions, trimmed and sliced
1/2 cup cilantro leaves

INSTRUCTIONS

1 Preheat the oven to 425°F. Grease a 13 x 9 inch baking dish, or spray with nonstick cooking spray. Place the Black Beans and Rice Mix in a medium-sized saucepan with 2 1/2 cups water and the butter. Bring to a simmer over medium high heat, then reduce the heat slightly, cover and keep at a simmer for about 20 to 25 minutes, until the rice is tender, making sure to stir occasionally. Remove from the heat, and let stand for 5 minutes. Remove the lid and fluff with a fork, and set aside.
2 While the Rice and Beans are cooking, prepare the tortillas. Place paper towels on a work surface. Heat 1 teaspoon of the oil in a skillet over medium high heat, and cook the tortillas one at a time, for about 1 to 2 minutes on each side, or until just crisp and browned in spots (they should also start to smell nice and fragrant). As they are cooked, transfer them to paper towels. Add more oil, 1 teaspoon at a time as needed until all of the tortillas are cooked.
3 Combine the enchilada sauce with the cumin, garlic powder, and chili powder. Layer half the tortillas in the bottom of the prepared pan, overlapping them to cover the bottom of the pan. Drizzle over half of the enchilada sauce, then sprinkle over half of the cheese. Spread the Black Beans and Rice Mixture over the cheese. Repeat layering the tortillas, enchilada sauce and cheese.
4 Use the a spoon and your fingers to create 8 evenly spaced little wells in the top of the casserole, breaking holes through the top layer of tortillas so that the eggs have enough room to sink into their indentations. Use the spoon and your fingers to create these wells, making them about 1 inch deep. Crack the eggs carefully into the wells, and season them with salt and pepper.
5 Bake until the whites of the eggs are set, but the yolks are still loose and runny, about 25 minutes.
6 Serve the eggs with the salsa, avocado, sour cream, scallions and cilantro leaves. You can divide everything over the top of the baked casserole, or spoon out individual portions and let everyone top their own plate as they wish.