Huevos Rancheros with Queso Fresco |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner. Ingredients:
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1 (10-ounce) can red enchilada sauce |
1/3 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
2 tablespoons water |
1 (16-ounce) can pinto beans, rinsed and drained |
cooking spray |
4 large eggs |
4 (8-inch) fat-free flour tortillas |
1 cup (4 ounces) crumbled queso fresco cheese |
Directions:
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.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
4. Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
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