Sheet Pan Huevos Rancheros
For the sauce: canned chipotle peppers, tomatoes sauce, garlic, cumin, lime juice, and fresh cilantro
To build the huevos rancheros: corn tortillas, black beans, eggs, cojita cheese, diced tomatoes, plain Greek yogurt, cilantro, and avocado (optional)
Broil 6 corn tortillas for 4-5 minutes, until they’re brown and slightly crispy
1
Meanwhile, make the sauce. Puree 15 oz tomato sauce, 7 oz drained chipotle peppers, 2 T lime juice, 2 cloves garlic, 1 t cumin, and 1/4 cup cilantro
2
Add about 1 T of sauce to each tortilla, spreading evenly in the center of each tortilla.
3
Crack 1 egg on each of the tortillas, trying your best to keep it from running off.
4
Divide the 1 cup of black beans evenly onto each tortilla. Bake at 375 degrees for 15 min (over easy) to 18 minutes (over hard)
5
Add another 1 T of sauce to each tortilla. You will have leftover sauce, so save it for next time in the freezer!
6
Time to add your toppings! Plain Greek yogurt...
7
Crumbled cojita cheese....
9
And fresh cilantro!
10
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