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
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
Add about 1 T of sauce to each tortilla, spreading evenly in the center of each tortilla.
Crack 1 egg on each of the tortillas, trying your best to keep it from running off.
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)
Add another 1 T of sauce to each tortilla. You will have leftover sauce, so save it for next time in the freezer!
Time to add your toppings! Plain Greek yogurt...
Crumbled cojita cheese....
And fresh cilantro!
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