Huevos Rancheros Cups

Directions

1Preheat oven to 350 degrees. Coat the outside of six 6-oz. custard cups with nonstick spray.

Making the Shells

1Brush both sides of tortillas with 1 Tbsp oil; season with salt

2Spray 6 cups of a jumbo muffin tin with nonstick spray. Line cups with tortillas. Pleat the tortillas so they fit snugly into the muffin tin wells and so they're the right size for the filling.

3Press prepared custard cups inside to set the shape. Custard cups hold the pleated tortillas in place. Coat the bottoms with nonstick spray so they don't stick.

4Bake tortilla cup until beginning to brown, 20 minutes, rotating halfway through.

5Remove muffin tin from oven; increase temperature to 425 degrees.

Filling

1Sweat 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.

2Add 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.

3Scoop 1/2 cup bean mixture into each tortilla cup; top each with 2 Tbsp. cheese and bake until cheese melts, 5 minutes.

Egg

1Crack an egg into each tortilla cup; bake until egg whites are set, 15 minutes. Top Huevos Racheros Cups with avocado and serve with Pico de Gallo.