Best Vegetarian Huevos Rancheros Casserole Recipes

HUEVOS RANCHEROS CASSEROLE RECIPE

Steps:

• Heat the oil in a medium skillet (I used my 14-inch cast iron paand add the onion and peppers. Cook them down for 5 minutes to soften.
• Add the garlic and cook another minute, until you can smell the gorgeous garlic.
• Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
• Remove the sauce and bean mixture and reserve.
• Preheat oven to 350 degrees F.
• Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
• Top with half the sauce and bean mixture, then half of the shredded cheese.
• Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
• Use a spoon to make impressions into the top layer, then crack the eggs into them.
• Bake for 25-30 minutes, or until the eggs set.
• Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.