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Huevos Rancheros

:  May/June 1994

Your rating: None Average: 4.1 (11 votes)

As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically demanding occupation, it is perfect for brunch or a simple dinner.


READER'S COMMENT:
"Great Sunday morning brunch but I find the sodium a bit high. "
Huevos Rancheros Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons canola oil, divided
  • 1 7-ounce jar roasted red peppers, rinsed and sliced
  • 1 tomato, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 15-ounce can black beans, rinsed
  • 1 tablespoon white vinegar
  • 3-5 dashes hot pepper sauce
  • 2 tablespoons chopped fresh cilantro
  • Salt & freshly ground pepper, to taste
  • 2 corn tortillas
  • 2 large eggs
  • 2 tablespoons salsa
  • 1/4 cup grated Cheddar cheese
  • 1 scallion, trimmed and chopped

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Preparation

  1. Preheat broiler.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add roasted red peppers, tomato and garlic; cook, stirring, until the tomatoes have softened, about 4 minutes. Add black beans, vinegar and hot pepper sauce; cook, stirring, until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper.
  3. Soften tortillas by heating them directly on a stovetop burner for about 30 seconds, turning frequently. Place the tortillas side by side on a heatproof dish. Spoon half of the bean mixture over each tortilla.
  4. Wipe out the pan, brush with the remaining 1 teaspoon oil and heat over medium heat. Crack eggs into the pan and break the yolks with a fork. Cook over medium heat until whites are set, about 1 minute. Flip eggs and cook until desired doneness. Place an egg on each tortilla. Top with salsa and cheese and broil until the cheese melts. Garnish with scallions and serve immediately.

Nutrition

Per serving: 431 calories; 16 g fat ( 5 g sat , 6 g mono ); 226 mg cholesterol; 51 g carbohydrates; 22 g protein; 10 g fiber; 920 mg sodium; 375 mg potassium.

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat, 1 medium-fat meat, 1/2 high-fat meat, 1 fat


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Recipe Categories

Season
Summer
Fall
Winter
Spring
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Healthy weight
High calcium
High fiber
High potassium
Ease of Preparation
Easy
Style/Theme
Cooking for 2
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Total Time
30 minutes or less
Servings
2
Main Ingredient
Beans/Legumes
Eggs
Vegetarian, other
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Preparation/ Technique
Broil
Saute
Ethnic/Regional
Mexican
Meal/Course
Breakfast
Brunch
Lunch
Dinner

Publication
May/June 1994
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