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Cheesy Baked Huevos Rancheros Casserole in red dish with towel and cilantro

Cheesy Baked Huevos Rancheros Casserole

  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: 3-4 1x


30 minute healthier, vegetarian, Mexican inspired breakfast. Skip the cheese to make it vegan!


Units Scale
  • 30 oz canned black beans, drained
  • 3 cups medium, chunky red salsa (I used La Victoria)
  • 3-4 cups Mexican cheese blend (depending on how cheesy you want it!)
  • 6-8 large eggs
  • 24 corn tortillas
  • Fresh chopped cilantro, sliced green onion, chopped avocado for garnish


  1. Preheat oven to 400˚F. Grease a 9x13 casserole dish.
  2. Layer 8 tortillas on the bottom of the casserole dish. Spread one cup of salsa on top. Sprinkle evenly with half of the beans and a third of the cheese. Repeat with another layer.
  3. Top second layer with remaining tortillas. Spread with last cup of salsa and sprinkle with remaining cheese. Use a spoon to create 6-8 shallow holes (depending on how many eggs you'd like!) in the cheese and salsa topping for the eggs. Gently break one egg into each hole.
  4. Bake for 25-30 minutes, until egg whites are set (this can vary depending on your oven as eggs can be temperamental so if more time is needed, cook in 5 minute increments).
  5. Remove from heat and let cool for 2 minutes. Top with cilantro and green onion, and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes