Huevos Rancheros are fried or poached eggs on a tortilla served with a tomato sauce. I’ve decided to make a casserole for this dish.  They key is not to overcook your eggs.

6small (6 “) corn or whole flour tortillas
1 (19 oz) can black beans, drained and rinsed
1 tbsp olive oil
1/3 cup chopped cilantro
1 tsp ground cumin
¾ cup grated cheddar cheese
½ cup medium salsa
2 tbsp chopped cilantro

  1. Preheat oven to 375 F.  Spray a 9” x 13” pan with vegetable oil and line pan with 6 tortillas, coming up sides as well.  Spray tortillas with vegetable oil
  2. In food processor add beans, oil, cilantro and cumin.  Process off and on until blended.  If too thick add a little water. Spread over tortillas.  Carefully crack eggs over top.  Bake uncovered just until egg whites are firm and yolks still runny, about 15 – 20 minutes.  Sprinkle cheese and salsa over top and bake another 2 minutes.
  3. Garnish with cilantro.


Huevos have the perfect balance of protein, fiber and antioxidants to energize your day. Corn tortillas are lower in calories, fat content, carbohydrates and generally higher in fiber than wheat tortillas. 

Serving – 179g, serves 6 
Calories 279
Protein 16g
Carbohydrate 24g
Fiber 3.8g
Fat 14g
Saturated Fat 5.3g
Cholesterol 201mg
Sodium 600mg