Preheat oven to 375 degrees. Spray 9X13 with non-stick cooking oil. Layer 6 tortillas, add 1/3 of the sauce and spread over the top, sprinkle ½ of pinto beans evenly, and sprinkle ¼ cup of cheese. Repeat this step twice leaving out pinto pean on the top layer.
2
On the top layer make five indents on the top of casserole. Add one egg to each indentation. Season with salt and pepper on top.
3
Bake in oven for 15-18 minutes, or until the eggs are baked until desired doneness. Top with chopped cilantro and diced avocado.
4
Allow to cool for about 5-8 minutes, slice into 6 servings.
Ingredients
18Corn Tortillas taco sized
2cansStokes Pork Ranchero Chile Sauce
1canPinto Beans rinsed and drained
¾cupShredded Mexican Cheese Blend
5Eggs
¼cupCilantroChopped
½AvocadoDiced
Salt and Pepper to taste
Directions
1
Preheat oven to 375 degrees. Spray 9X13 with non-stick cooking oil. Layer 6 tortillas, add 1/3 of the sauce and spread over the top, sprinkle ½ of pinto beans evenly, and sprinkle ¼ cup of cheese. Repeat this step twice leaving out pinto pean on the top layer.
2
On the top layer make five indents on the top of casserole. Add one egg to each indentation. Season with salt and pepper on top.
3
Bake in oven for 15-18 minutes, or until the eggs are baked until desired doneness. Top with chopped cilantro and diced avocado.
4
Allow to cool for about 5-8 minutes, slice into 6 servings.