Huevos Rancheros Breakfast Casserole

1 lb veggie chorizo (or 1/2 chorizo and 1/2 veggie burger crumbles)
1t oregano
2t smoked paprika
2t chili powder
1t garlic powder
1t cumin
1t salt
1/2 t pepper
1 can black beans, drained and rinsed
1 can (14.5 oz) tomatoes with green chiles (do not drain)
8-10oz ranchera sauce
6 corn tortillas
9 eggs
8oz cheddar cheese, shredded
sour cream, for serving
avocado slices, for serving

Preheat oven to 375.

Sauté veggie chorizo (and veggie burger crumbles, if using) in a small amount of oil, along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix in beans and tomatoes. Set aside.

Add 1/2 of the ranchera sauce to the bottom of a 9x13 casserole dish.

Place tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.

Pour chorizo/bean/tomato mixture on top of tortillas and spread evenly.

Pour and spread remaining ranchera sauce

Sprinkle on 6 ounces of cheese.

Use a spoon to make 9 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.

Sprinkle 2 more ounces of cheese on top and bake the casserole for 30 minutes. Check the doneness of the eggs, cooking longer, if necessary/desired.