I tend to invent the best recipes when I have limited ingredients. When I really have to scrounge around and search for things to put together, that’s when I come up with awesome and delicious ideas!

This week, I’ve been cleaning out the cabinets and fridge in preparation for going home over the holidays, and I came 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 Tbsp oil
• 6 eggs
• 2 cans of pinto beans (or refried beans)
• 1/2 cup medium chunky salsa
• 6 small corn tortillas
• 1/2 cup shredded Mexican cheese
• Salt and pepper

Method:

 

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.

I had enough for maybe 2 people to have dinner, or as a nice side dish for 4-5. This was simple, easy, and delicious!

For reference, here’s what real huevos rancheros look like: