Huevos Rancheros Cups

By lorik

The parbaked, unfilled tortillas can be made up to one day ahead. Just keep them in the muffin tin and cover with foil.
Makes 6 servings Total time: 1 hour

Ingredients

• BRUSH:
• 6 6 6 flour tortillas (8-inch)
• 3 3 3 Tbsp. olive oil, divided
• to to taste
• MEANWHILE, SWEAT:
• 1/2 1/2 1/2 cup diced red onion
• 1/2 1/2 1/2 cup diced poblano chile
• 1 1 1 Tbsp. minced fresh garlic
• 1 1 1 tsp. dried oregano
• 1 1/2 1 1/2 1/2 cups diced tomatillos
• ADD:
• 1 1 1 can pinto beans (15 oz.), drained and rinsed
• 1 1 1 can black beans (15 oz.), drained and rinsed
• 1/2 1/2 1/2 cup low-sodium vegetable broth
• 1/2 1/2 1/2 tsp. minced lime zest
• 3/4 3/4 3/4 cup shredded pepper Jack cheese (3 oz.)
• CRACK:
• 6 6 6 eggs
• Avocado slices

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°.

Coat the outside of six 6-oz. custard cups with nonstick spray. Brush both sides of tortillas with 1 Tbsp. oil; season with salt. Line 6 cups of a jumbo muffin tin with tortillas; press prepared custard cups inside to set the shape. Bake tortilla cups until beginning to brown, 20 minutes, rotating halfway through.

Remove muffin tin from oven; increase temperature to 425°.

Meanwhile, sweat onion and poblano in remaining 2 Tbsp. oil in a saucepan over medium heat until softened, about 10 minutes. Stir in garlic and oregano; cook until fragrant, 1 minute. Add tomatillos; cook until they begin to release their liquid. Add pinto beans, black beans, and broth. Cook and mash beans and tomatillos with a potato masher until fairly smooth; stir in zest and season with salt.

Remove custard cups from tortilla cups. Scoop 1/2 cup bean mixture into each tortilla cup; top each with 2 Tbsp. cheese and bake until cheese melts, 5 minutes. Crack an egg into each tortilla cup; bake until egg whites are set, 15 minutes.

Top Huevos Rancheros Cups with avocado and serve with Pico de Gallo Verde.

Per serving: 553 cal; 26g total fat (8g sat); 196mg chol; 1018mg sodium; 59g carb (8g fiber, 4g total sugars); 23g protein