Cheesy Baked Huevos Rancheros with Black Beans, Guacamole & Jalapeño
Ready to Cook

Cheesy Baked Huevos Rancheros

with Black Beans, Guacamole & Jalapeño

35 MIN
2 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! At its simplest, huevos rancheros is an irresistible combination of eggs, tortillas, and spicy tomato sauce. For this baked version, we're nestling rich eggs in a bed of black beans, tomatoes, and smoky guajillo sauce, before topping with a layer of melty cheese and serving with soft flour tortillas, sour cream, and guacamole.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    ingredients
    Cheesy Baked Huevos Rancheros with Black Beans, Guacamole & Jalapeño
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Black Beans
    • 4 Flour Tortillas
    • 4 oz Grape Tomatoes
    • ¼ cup Sour Cream
    • 3 Tbsps Pepper Sofrito
    • 1 oz Sliced Pickled Jalapeño Peppers
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Guacamole
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & start the tray
    1 Prepare the ingredients & start the tray

    Preheat the oven to 450°F. Drain and rinse the beans. Wash and dry the tomatoes. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, pepper sofrito, tomatoes, guajillo sauce, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 12 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

    Add the eggs & finish the tray
    2 Add the eggs & finish the tray

    In the tray of partially cooked base, using the back of a spoon, carefully press down on the tomatoes to burst; stir to combine. Using the spoon, create 2 shallow wells in the tray. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Warm the tortillas & serve your dish
    3 Warm the tortillas & serve your dish

    Meanwhile, wrap the tortillas in foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished tray topped with the sour cream, guacamole, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the tray
    1 Prepare the ingredients & start the tray

    Preheat the oven to 450°F. Drain and rinse the beans. Wash and dry the tomatoes. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, pepper sofrito, tomatoes, guajillo sauce, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 12 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

    2 Add the eggs & finish the tray

    In the tray of partially cooked base, using the back of a spoon, carefully press down on the tomatoes to burst; stir to combine. Using the spoon, create 2 shallow wells in the tray. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Add the eggs & finish the tray
    Warm the tortillas & serve your dish
    3 Warm the tortillas & serve your dish

    Meanwhile, wrap the tortillas in foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished tray topped with the sour cream, guacamole, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!

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