How to make huevos rancheros en-masse?? Bake them on a sheet pan! Assembling this breakfast favorite in this manner makes for a simple, streamlined version. Throw these in the oven and voila! Hands-off, Rancheros ON.
diced avocado, sour cream, cilantro, and lime wedges, for serving
Serving Size: 1 (271) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 219 g51 %
Total Fat 24.4 g37 %
Saturated Fat 6.7 g33 %
Cholesterol 199.2 mg
Sodium 1195.5 mg
Dietary Fiber 17.7 g70 %
Sugars 5.1 g20 %
Protein 20.1 g
Preheat oven to 425 degrees. Line a half sheet pan with parchment paper.
In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine.
Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees.
Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes.
Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes.