SHEET PAN HUEVOS RANCHEROS

Sheet Pan Huevos Rancheros image

Provided by Vallery Lomas

Time 35m

Yield 4 servings

Number Of Ingredients 13

Fourteen 6-inch flour tortillas, cut into 6 triangles
7 1/2 teaspoons canola or vegetable oil
3 tablespoons taco seasoning
One 15-ounce can crushed tomatoes
1/2 cup roughly chopped white onion (1/4 medium white onion)
1/4 cup packed cilantro leaves and stems plus 1/4 cup cilantro leaves
1 jalapeño, seeded if desired for a mild sauce
Kosher salt
One 16-ounce can refried beans
8 large eggs
1 cup shredded Mexican-style cheese blend
1 ripe avocado, diced
1 lime, cut into wedges

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.