Baked Huevos Rancheros
Serves 6

This easy version of the classic dish will let you enjoy that slow-cooked bean and tortilla taste travelers to Mexico and the American Southwest have come to love, without investing all day or breaking your carb bank.

Ingredients
6 small low carb tortillas (taco size)
12 large eggs
¾ cup black soybeans, rinsed and drained
1 small can diced green chili peppers
1 can diced roasted tomatoes, drained completely
1 ½ cup shredded Mexican cheese, divided use
1 teaspoon dried cumin
1 teaspoon salt
½ teaspoon black pepper
12 tablespoons hot or mild, red or green, canned enchilada sauce
2 tablespoons minced fresh cilantro
Coconut oil, for oiling pan

Directions

1. Generously grease a 6-cup (large) muffin pan with coconut oil or line with parchment.
2. Place one tortilla into each cup and press down to make a bowl. Trim excess to prevent edges from becoming too crisp.
3. In a small saucepan, mix the black soybeans with ½ the cheese, the green chiles, the tomatoes, and the cumin, salt, and pepper. Stir to combine.
4. Over medium heat, cook the mixture for about 10 to 15 minutes, until the mixture begins to thicken and the beans begin to break apart. Encourage this by smashing a few.
5. Divide the bean mixture evenly among the 6 cups and top each with 1 tablespoon of the enchilada sauce.
6. Crack 2 eggs into each cup.¹
7. Top with remaining cheese, dividing equally among the cups. Spoon 1 tablespoon of the remaining enchilada sauce over each cup.
8. Bake in a 350 degree oven for about 25 minutes, until whites are set.
9. Allow eggs to cool slightly, remove from tin to plates, top with cilantro, and serve.