Ramblings, rants and recipes from a South Beach vet who's trying it once again...
Huevos Rancheros Casserole
Posted 10-23-2008 at 06:57 AM by TryinSBDagain
This recipe was a hit at church last night; not a bite left to take home. So, here it is:
2 cans black beans (I used Goya)
1 pkg. (2 cups) low-fat shredded Mexican cheese blend (I used the Kraft 2% Four Cheese Mexican blend)
12 eggs
Chili powder, cumin, garlic powder and black pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Spray a 9" x 13" casserole dish with non-stick cooking spray, then wipe with a paper towel to absorb any excess. Puree the beans (juice and all) in a blender or food processor (one can at a time if you have a mini processor) and pour them into the casserole dish. Sprinkle with spices to taste and stir until blended. Top with one cup of cheese and bake until beans are set and cheese is melted (about 10-15 minutes).
At this point you could stop with a wonderful warm black bean dip to serve with multigrain tortilla chips or veggies, but let's keep going. While the beans and cheese are baking, rinse the bean stuff out of the food processor and beat the eggs. You can fit a whole dozen into even the mini processors, but keep an eye out for leakage from under the lid if you do.
When the first layer is done baking, pull the dish out of the oven and SLOWLY pour or ladle the eggs over the top. If you pour too fast, the eggs will go up under the bean layer (I found this out the hard way). It doesn't affect the taste of the dish, but if you want visible layers, slow application of the eggs is best.
Once the egg layer is in place, bake until it's set (10-15 min), then remove the dish and sprinkle the other cup of cheese on top. Put it back into the oven for another 10-15 min until all the cheese is melted.
Serve with salsa and low-fat sour cream (I put these on the side in case anyone didn't want them).
NOTE: For a meal where you know exactly how many people will be eating this dish, you can try simply cracking the appropriate number of eggs (one or two per person) and placing them intact into the dish at intervals to achieve a fried/poached appearance, which is how Huevos Rancheros would normally be served. If you do this, cook as usual, allowing the eggs to set (let the whites become completely opaque) before sprinkling with cheese and putting back into the oven for the final bake.
Hope you enjoy it!
Traci
2 cans black beans (I used Goya)
1 pkg. (2 cups) low-fat shredded Mexican cheese blend (I used the Kraft 2% Four Cheese Mexican blend)
12 eggs
Chili powder, cumin, garlic powder and black pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Spray a 9" x 13" casserole dish with non-stick cooking spray, then wipe with a paper towel to absorb any excess. Puree the beans (juice and all) in a blender or food processor (one can at a time if you have a mini processor) and pour them into the casserole dish. Sprinkle with spices to taste and stir until blended. Top with one cup of cheese and bake until beans are set and cheese is melted (about 10-15 minutes).
At this point you could stop with a wonderful warm black bean dip to serve with multigrain tortilla chips or veggies, but let's keep going. While the beans and cheese are baking, rinse the bean stuff out of the food processor and beat the eggs. You can fit a whole dozen into even the mini processors, but keep an eye out for leakage from under the lid if you do.
When the first layer is done baking, pull the dish out of the oven and SLOWLY pour or ladle the eggs over the top. If you pour too fast, the eggs will go up under the bean layer (I found this out the hard way). It doesn't affect the taste of the dish, but if you want visible layers, slow application of the eggs is best.
Once the egg layer is in place, bake until it's set (10-15 min), then remove the dish and sprinkle the other cup of cheese on top. Put it back into the oven for another 10-15 min until all the cheese is melted.
Serve with salsa and low-fat sour cream (I put these on the side in case anyone didn't want them).
NOTE: For a meal where you know exactly how many people will be eating this dish, you can try simply cracking the appropriate number of eggs (one or two per person) and placing them intact into the dish at intervals to achieve a fried/poached appearance, which is how Huevos Rancheros would normally be served. If you do this, cook as usual, allowing the eggs to set (let the whites become completely opaque) before sprinkling with cheese and putting back into the oven for the final bake.
Hope you enjoy it!
Traci
Total Comments 2
Comments
|
OMG Traci - that sounds so good! I would love to make this on a Sunday and then be able to have for bfast all week long, or make for dinner one night and have the leftovers for the rest of the week!
 |
 
|
|
|
I think you could do that, Cindy. I guess it would hold up okay, although I didn't get a chance to find out this time!
 Traci |
|
|
Recent Blog Entries by TryinSBDagain
- Sweet Curry Chicken Salad (10-29-2008)
- Vegetarian "Spaghetti" (10-26-2008)
- Huevos Rancheros Casserole (10-23-2008)
- Almond Flour recipes for Phases 2 and 3 of the SBD (10-22-2008)
- Welcome to my blog! (10-22-2008)
