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Huevos Rancheros with Queso Fresco

Huevos Rancheros with Queso Fresco
Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 1 topped tortilla)

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

Nutrition Information

  • calories 340
  • caloriesfromfat 26 %
  • fat 9.8 g
  • satfat 3.2 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 15.7 g
  • carbohydrate 37.8 g
  • fiber 6.1 g
  • cholesterol 222 mg
  • iron 2.1 mg
  • sodium 970 mg
  • calcium 153 mg

How to Make It

  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.

Cook's Notes

Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.