Huevos Rancheros with Queso Fresco

Randy Mayor; Melanie J. Clarke
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

Yield:

4 servings (serving size: 1 topped tortilla)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Cheryl Alters Jamison and Bill Jamison,

January 2004