Mexican Deep Dish Huevos Rancheros

Ingredients

• 12 corn tortillas
• vegetable oil spray
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 1 can (14 oz/398 ml) low-sodium crushed tomatoes
• 1 can (14 oz/398 ml) low-sodium diced tomatoes
• 3 tbsp Poco Picante Salsa Mix
• 2 cans (14 oz/398 ml) black beans, drained and rinsed
• 2 tbsp Guacamole Dip Mix
• 2 tsp cumin
• 8 eggs
• 2 cups grated low-fat cheese, your choice

Preparation

1. Preheat oven to 350° F (175° C).
2. Lightly mist tortillas with oil. Place one or two at a time in a preheated frying pan until they start to ‘bubble up’. Flip to brown the other side.
3. Line a 9” x 13” baking dish by overlapping cooked tortillas, making sure bottom is covered and tortillas come all the way up the sides of baking dish.
4. Using the same pan, cook onions in oil until golden. Add tomatoes and Epicure’s Salsa Mix. Heat to bubbling, and then remove from heat. Set aside.
5. Combine beans with Guacamole Dip Mix and cumin, stirring to coat.
6. Spoon bean mixture over tortillas. Top with tomato mixture.
7. Crack eggs over sauce in an even pattern and top with cheese.
8. Bake for 35 minutes, until eggs are firm. Remove from oven and let stand for 10 minutes before serving.