Sheet Pan Huevos Rancheros

Ingredients

• 2 large Poblano peppers, sliced into strips
• 1 medium Red onion, sliced into wedges
• 2 tablespoons Olive oil
• 8 pieces Corn tortillas
• 15 ounces Black beans, rinsed and drained
• 1.5 cups Enchilada sauce or chunky salsa
• 8 pieces Large eggs
• 1 cup Shredded Monterey Jack cheese
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 whole Avocado, sliced(optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and lightly grease a large rimmed sheet pan.

2. 2

   Toss the sliced poblano peppers and red onions with olive oil, salt, and pepper directly on the pan, spreading them in a single layer.

3. 3

   Roast the vegetables for 10-12 minutes until they are slightly softened and charred at the edges.

4. 4

   Remove the pan and arrange the corn tortillas on top of the vegetables, overlapping them slightly to cover the surface.

5. 5

   Spread the black beans and enchilada sauce evenly over the tortillas, then sprinkle with half of the cheese.

6. 6

   Use a spoon to create 8 small wells in the mixture and carefully crack one egg into each indentation.

7. 7

   Bake for another 8-10 minutes until the egg whites are set but the yolks remain slightly runny.

8. 8

   Garnish with the remaining cheese, fresh cilantro, and avocado slices before serving immediately.