Meatless Monday: Crock-Pot Huevos Rancheros Casserole

I'm always looking for slow cooker recipes. This recipe was a double plus because it was "breakfast for dinner" which the kids love so much.  I don't think I had ever made or eaten Huevos Rancheros before this, so I wasn't exactly sure what it was supposed to look or taste like.  I took the original recipe found here and adapted it to what I had and what I thought the kids would eat (the original sounded a bit spicy).  This was super easy to put together.  I had it prepared mid-afternoon and by the time we came home from tae kwon do it was ready.  I served this with yellow rice and we all enjoyed it. 

Crock-Pot Huevos Rancheros Casserole
recipe adapted from Crock-Pot Ladies

Ingredients:
8 Large Eggs
1/4 Cup milk
1 cup salsa
1 – 14.5 Ounce Can Black Beans, Rinsed and Drained
1 Teaspoon Cilantro
1/2 Teaspoon Black Ground Pepper
8 flour Tortillas, Soft Taco Size
sour cream (optional for topping)
1 avocado, diced (optional for topping)
shredded cheddar cheese (optional for topping)

Directions:
Spray non-stick spray inside of your crock-pot.

Crack eggs into medium bowl, add milk and pepper and whisk.

In another bowl, mix beans, salsa, and cilantro.

Place two tortillas at bottom of crock.

Spoon about a third of the salsa/bean mixture on top.

Pour about a fourth of the egg mixutre 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 for approximately 8 hours.

Cut and serve with desired toppings.

Family Rating: 1 1/2 thumbs up.

This recipe is shared at:
Mangia Mondays @ Delightfully Dowling
On The Menu Monday @ StoneGable
The Bulletin Board @ Mrs. Happy Homemaker