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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 26%
  • Fat: 9.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 15.7g
  • Carbohydrate: 37.8g
  • Fiber: 6.1g
  • Cholesterol: 222mg
  • Iron: 2.1mg
  • Sodium: 970mg
  • Calcium: 153mg

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

  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.
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.

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