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Huevos Rancheros Tostados

Yield 4 servings
Serve this meatless main dish with a fruit salad. Most of the seasoning is from the picante sauce, so taste it and make sure you like it before preparing the recipe.

Ingredients

  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1/2 cup picante sauce
  • 1/4 cup ketchup
  • 1 (15-ounce) can pinto beans, drained
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 248
  • caloriesfromfat 24 %
  • fat 6.6 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 1.8 g
  • protein 13.7 g
  • carbohydrate 34.7 g
  • fiber 7.4 g
  • cholesterol 213 mg
  • iron 2.4 mg
  • sodium 854 mg
  • calcium 108 mg

How to Make It

  1. Preheat oven to 450°.

  2. Lightly coat both sides of corn tortillas with cooking spray, and place on a baking sheet. Bake at 450° for 5 minutes on each side or until tortillas are crisp.

  3. While tortillas bake, combine the picante sauce, ketchup, and pinto beans in a large nonstick skillet; bring to a simmer over medium-high heat, stirring frequently. Using a wooden spoon, make 4 small wells in bean mixture, 2 inches apart. Break 1 egg into each well, and sprinkle evenly with salt. Cover and cook 5 minutes or until egg is desired degree of doneness.

  4. Place 1 tortilla on each of 4 plates; top each serving with 1/2 cup bean mixture and 1 egg. Sprinkle each serving with 1 tablespoon chopped cilantro.