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Huevos Rancheros Casserole

Kelli Foster
  • minutes
  • Serves 6

INGREDIENTS

1

Avocado

1

Cilantro, fresh

1 clove

Garlic

1

Jalapeno, medium

1/2

Onion, medium

1/2 tsp

Oregano, dried

2 15 ounce cans

Pinto beans

1 28 ounce can

Tomatoes

8

Eggs, large

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Chili powder

3/4 tsp

Kosher salt

1

Cooking spray

1 tbsp

Olive oil

1 tsp

Cumin, ground

12

(6-inch) corn tortillas

2 cups

Monterey jack cheese