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
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese
How to Make It
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.
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.
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.
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.
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.
I love huevos rancheros, but I have a hard time finding good renditions of the dish. This was really good. I made some changes, though. Instead of using canned enchilada sauce (ick), I made my own, to which I added a can of extra-hot Rotel. We made our own corn tortillas from dried masa, which are cheap, fast and easy to make and so much tastier than storebought. I poached the eggs instead of frying them, and instead of the queso fresco I added some guacamole. Even with the changes, this took less than 30 minutes to make, and the calorie content was about the same. I made this for dinner tonight and I'm making it again for lunch tomorrow. I should probably give this 3 stars because it isn't really a special occasion dish, but it was so good that it's going in my permanent recipe file.
I'm usually not a fan of breakfast for dinner but my husband likes it so I tried this recipie. I must say I am converted. I made this as described except used the "mexican blend" cheese on top. Thought it had great flavor and very easy to prepare. My only down side is that I didn't make enough for leftovers. Served with a tomato salad.
Great, quick and low cost meal for a meatless Monday! Made homemade enchilada sauce using recipe at vegetarian.about.com - there are several good, easy ones on the internet. Used feta cheese instead on queso fresco as did not have that on hand. Next time I may try with black refried beans.
This recipe is delicious. I used "hot" enchilada sauce, as we like a lot of spice. The sauce is a bit runny so I might recommend draining the diced tomatoes before adding them to the enchilada sauce. We put the tortilla in a large shallow bowl for serving, which I also recommend to help with the sauce. My husband says next time to put 2 eggs per tortilla. Overall, loved the recipe and easy too!!!
I rated this 5 stars because it was delicious and quick to put together. I threw this together in about 20 min after a workout and it was wonderfully fresh and filling, without being too "heavy." I did use a can of tomatoes/green chiles with the cilantro and lime in them; fresh is always better but this cut down on ingredients and prep time. The other change I made was to use 2 tortillas and make a cheese quesadilla (I made it in the skillet right before frying the egg- it stayed warm) instead of putting the cheese on top- this is how huevos rancheros is served at one of my favorite cafes and I love it! I added some chopped fresh lettuce on top. Wonderful, filling, easy, relatively healthy meal.
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