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Huevos Rancheros Casserole

Sometimes limited ingredients are the key to making great dishes on the fly. I invented this one as I was cleaning out my fridge and pantry.

Salsa

Photo: Alan Levine (Flickr)

No Mexican dish is complete without a little salsa in it. I prefer mine chunky but you can use any type for this recipe.

I tend to invent the best recipes when I have limited ingredients, and more often than not, this happens when I really have to scrounge around and search for things to put together.

While I was cleaning out the cabinets and fridge in preparation for the holidays, I found some ingredients that helped me come up with this recipe on the fly.

I recently visited a Mexican-American friend in Chicago, and she served me real huevos rancheros for breakfast one morning. This dish isn’t quite the same — I prefer scrambled to fried eggs, I didn’t have any rice and I didn’t have avocado or guacamole.

But you can always alter the recipe to fit what you have at home. It’s a flexible, cheap dish.

HUEVOS RANCHEROS CASSEROLE

Ingredients

  • 2 tablespoons oil
  • 6 eggs
  • 2 cans pinto beans (or refried beans)
  • 1/2 cup medium chunky salsa
  • 6 small corn tortillas
  • 1/2 cup shredded Mexican cheese
  • salt and pepper

Cooking Directions

  1. Preheat the oven to 350 F.
  2. Whisk the eggs with a bit of water and a dash of salt and pepper until they are well mixed.
  3. Heat up the oil in a large frying pan, and when the pan is hot pour the egg mixture in to make scrambled eggs.
  4. In a separate bowl, combine the pinto beans with the salsa.
  5. Now you want to layer the ingredients. Start with a thin layer of beans (about half) in the bottom of a small casserole dish, then place 3 corn tortillas on top. Place a layer of eggs, then spread a final layer of beans over the top and sprinkle cheese.
  6. Bake in the oven for about 10-15 minutes, or until warmed through.

Sarah Kaiser

Sarah Kaiser is a student-turned-townie living in Bloomington, Indiana. A social media specialist at Solution Tree, she spends her days tweeting and her nights foraging at the local summer market for new tastes and flavors. And occasionally rocking out on the ukulele.

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