Baked Huevos Rancheros (GF)
12 corn tortillas
1 can (15 oz.) Red Enchilada Sauce (see note)
1 can (15 oz.) Black Beans, rinsed & drained (see note)
1 cup Shredded Cheddar-Jack Cheese, divided (see note)
10-12 large Fresh Eggs
Fresh Cilantro, chopped
Fresh Avocado, sliced
Sour Cream (see note)
Salsa (see note)
First fry the tortillas until crisp, drain on paper towels and then break into pieces. Grease a 10x15 baking dish and layer half of tortilla pieces on bottom of dish. Top with half the enchilada sauce followed by half the cheese. Then spread all the beans over the cheese. Repeat tortilla layer, enchilada sauce layer and finish with remaining cheese. Now carefully break eggs over top of the cheese layer and season with salt and pepper. Place the dish in a pre-heated 375 degree oven for 20 to 30 minutes. Be sure whites are set and yolks are still runny. Watch closely starting at the 20 minute mark as you don’t want to overcook the yolks. Sprinkle cilantro over top and serve with avocado, sour cream and salsa on the side.
Note: You need to be sure that all commercial products are gluten-free before using them. Not all brands of a product are gluten-free. Some examples in this recipe include shredded cheese, sour cream, enchilada sauce and salsa.
Ideas for Future Efforts____________________________________________