Recipes
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Huevos Rancheros Diablo

Serves 6 / 40 mins

6 Casa Mendosa™ Original 10" Tortillas, halved
4 slices bacon, diced (substitute with fresh chorizo or vegan chorizo crumble)
1 cup diced onion
½ cup diced red pepper
1 cup fresh corn, cut off the cob (substitute frozen or canned corn, drained and rinsed)
1 clove garlic, finely minced
jalapeno pepper, seeded and finely chopped (optional)
1 tsp. ground cumin
1 ½ cup cooked black beans, drained and rinsed
1 cup tomato pasata or tomato purée
3 tbsp. fresh cilantro, leaves picked, washed, dried and chopped
1 ½ cup cheddar or nacho blend cheese, shredded
12 eggs
Salt and pepper, to taste
Sour cream, for garnish
Fresh cilantro, for garnish

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

Heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain on paper towel. Drain the bacon fat and use the same pan for vegetable mix.
Add onion and red pepper into the pan and sauté for about 5minutes or until onions are translucent. Stir in corn, garlic, jalapeno and cumin and cook for 2 minutes. Add beans and tomato pasata and cook for an additional 10 minutes. Remove from heat, stir in cilantro, cooked bacon and season to taste with salt and pepper. TACO TIP: Vegetable mix can be made up to 2 days ahead and heated for assembly with eggs.
Preheat oven to 400°F.
Grease 6 x 8-oz. ovenproof cast iron or dishes and line each with 2 Casa Mendosa™ tortilla halves, overlapping as required to make a cup or boat shape. Spoon vegetable mix evenly across each portion and sprinkle with grated cheese. Break 2 eggs into each dish and season with salt and pepper.
Bake for 15 minutes, or until eggs reach desired doneness. Serve immediately with a spoonful of sour cream and a sprinkle of cilantro on top.