CrockPot Huevos Rancheros Casserole
Ingredients
8 Large Eggs
¼ Cup Milk
½ Teaspoon Freshly Ground Black Pepper
14.5 Ounces Canned Black Beans (Drained And Rinsed)
3 Large Fresh Tomatoes (Diced)
¼ Cup Yellow Onion (Peeled And Diced)
4 Ounces Canned Diced Green Chiles (Drained)
1 Teaspoon Chopped Fresh Cilantro
1 Teaspoon Adobo Seasoning
8 Whole Corn Tortillas (Soft Taco Size)
Directions
Spray inside of a 3.5 quart casserole slow cooker OR a 6 quart quart or larger slow cooker with non-stick cooking spray.
Crack eggs into medium bowl, add milk and pepper and whisk until combined.
In another bowl, mix beans, tomato, onion, green chilies, cilantro and adobo seasoning.
Place two corn tortillas at bottom of slow cooker to cover the bottom of the slow cooker.
Spoon about a third of the tomato/bean mixture on top.
Pour about a fourth of the egg mixture on top of that.
Top with two more tortillas and repeat layering 3 times so egg is your top layer.
Cover and cook on LOW heat for approximately 6 to 8 hours or until the egg is cooked through in the center.
Cut and serve.
