Huevos Rancheros Casserole
12 corn tortillas, fried crisp, drained, lightly salted and torn into pieces
15-ounce can enchilada sauce, divided
1 cup shredded cheddar or jack cheese, divided
15-ounce can black beans, rinsed and drained
Heat oven to 375 F. Grease an 11-by-13-inch baking dish.
Layer half of the torn tortillas in the bottom of the dish. Top with half the enchilada sauce, followed by half the cheese, then sprinkle all the black beans over the cheese. Repeat layers (tortillas, sauce, cheese).
Carefully crack 10-12 eggs, keeping yolks intact, on top of the casserole. Season eggs with salt and pepper. Cover casserole dish with foil.
Bake until egg whites are fully set and yolks are soft set, 25-30 minutes (time varies depending on oven—watch eggs closely beginning at 25 minutes to avoid overcooking the yolks). For runny yolks, cook for less time.
Serve with cilantro, avocado, sour cream, salsa and hot sauce.