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Baked Huevos Rancheros

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Author Stephanie Chavez


  • 5 oz longaniza
  • 1 15.5 oz can BUSH’S Cocina Latina™ Frijoles Charros Machados
  • 8 corn tortillas
  • 4 eggs
  • Any or all of the following toppings: salsa, sour cream, cilantro, onion, cotija or queso fresco, avocado


  1. Start by cooking the longoniza in a medium sized pot on medium low heat until it is all broken up and cooked through. This should take about 3-5 minutes. Add the whole can of beans and cook for another 2 minutes or so, stirring often. After a couple minutes, turn off the heat and set the beans aside.
  2. Preheat your oven to 375 degrees.
  3. Warm up all the tortillas then grab an 8X8 square baking dish.
  4. Take four of the warm tortillas and dip them one at a time into the beans, coating both sides. Line the baking dish with the bean dipped tortillas. Make sure they come about half way up the sides of the baking dish. Add and spread a little bit more beans on top of the tortillas. Use the remaining tortillas to add a second layer. This time you don’t have to dip them into the beans. Cut them to fit flat on top of the first layer. Add the remaining beans on top and spread evenly.
  5. Make 4 indentations or little pockets on each corner, large enough to support an egg yolk.
  6. Add one egg to each pocket and top with a few sprinkles of salt. For this step, I recommend cracking the eggs open one by one into a small bowl or ramekin first, then pouring it onto the tortilla and beans. It’s easier to take out a broken piece of shell from the ramekin than the beans. The egg white will most likely run throughout the top layer, but that’s ok.
  7. Bake at 375 for 10-12 minutes. Serve one portion onto a shallow bowl and add any toppings you like.