Huevos Rancheros Tostados

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 24%
  • Fat: 6.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 13.7g
  • Carbohydrate: 34.7g
  • Fiber: 7.4g
  • Cholesterol: 213mg
  • Iron: 2.4mg
  • Sodium: 854mg
  • Calcium: 108mg


  • 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


  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.
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