Huevos Rancheros-ish Bake

• vegetable oil1 cup
• corn tortillas5
• canned black beans14 ounce
• mexican blend cheese1 cup
• pico de gallo1 ½ cup
• large eggs6
• red enchilada sauce½ cup
• fresh cilantro leaves0
• crumbled cotija cheese0
• cream mexicana8 oz

Instructions

1. 1

   Preheat the oven to 375˚F (190˚C) Heat the vegetable oil in a medium skillet over medium heat.

2. 2

   Lightly fry the tortillas until just turning golden, then drain on paper towels.

3. 3

   Arrange the fried tortillas in a 9-inch (25cm) cast iron skillet to cover the bottom of the pan evenly Scatter the black beans evenly over the tortillas. (Some will fall between the tortillas, thats okay!).

4. 4

   Sprinkle with the cheese, then top with the pico de gallo.

5. 5

   Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.

6. 6

   Crack an egg into each well.

7. 7

   Pour the enchilada sauce over the skillet.

8. 8

   Bake for 20-25 minutes, check often to make sure the egg yolks don’t overcook.

9. 9

   Top with your cilantro, crumbled cotija, and crema.

10. 10

    Serve warm.

11. 11

    Enjoy!