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Huevos Rancheros
30 oz can diced tomatoes and green chilies, undrained
30 oz can red enchilada sauce
1 cup chopped fresh cilantro
3 tbsp fresh lime juice
6 tbsp water
48 oz can pinto beans, rinsed and drained
cooking spray
12 large eggs
12 fat-free flour tortillas (8")
3 cups 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
12 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
30 oz can diced tomatoes and green chilies, undrained
30 oz can red enchilada sauce
1 cup chopped fresh cilantro
3 tbsp fresh lime juice
6 tbsp water
48 oz can pinto beans, rinsed and drained
cooking spray
12 large eggs
12 fat-free flour tortillas (8")
3 cups crumbled queso fresco cheese