Description
A delicious and easy-to-make vegetarian dish that combines the flavors of huevos rancheros with the fun of nachos, all baked on a single sheet pan.
Ingredients
Scale
- 1 bag tortilla chips
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large eggs
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Hot sauce, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the tortilla chips evenly on a large sheet pan.
- Top the chips with black beans, corn, diced tomatoes, and shredded cheese.
- Make four small wells in the toppings and crack an egg into each well.
- Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your liking.
- Remove from the oven and top with avocado slices and fresh cilantro.
- Serve with hot sauce on the side.
Notes
- Feel free to customize the toppings with your favorite ingredients.
- For a spicier version, add jalapeños or a spicy cheese blend.
- This dish is perfect for brunch or a casual dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the pan
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 200mg