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Huevos Rancheros
10 oz can diced tomatoes and green chilies, undrained
10 oz can red enchilada sauce
⅓ cup chopped fresh cilantro
1 tbsp fresh lime juice
2 tbsp water
16 oz can pinto beans, rinsed and drained
cooking spray
4 large eggs
4 fat-free flour tortillas (8")
1 cup crumbled queso fresco cheese
1
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
2
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at high 2 minutes, or until hot. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
3
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top with an egg. Spoon 1/2 cup sauce around egg; sprinkle each serving with 1/4 cup cheese.
Nutrition Facts
4 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
10 oz can diced tomatoes and green chilies, undrained
10 oz can red enchilada sauce
⅓ cup chopped fresh cilantro
1 tbsp fresh lime juice
2 tbsp water
16 oz can pinto beans, rinsed and drained
cooking spray
4 large eggs
4 fat-free flour tortillas (8")
1 cup crumbled queso fresco cheese