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Huevos Rancheros

Heart Healthy Huevos Rancheros Recipe

               
Huevos Rancheros
A classic Mexican breakfast gets a healthy makeover in this easy huevos rancheros recipe. Crisp tortillas are topped with bell peppers, black beans and fried egg for a deliciously filling meal loaded with Southwestern flavor.
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Ingredients
Recipe yields 4 servings
4 soft corn tortillas
1 tsp olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 tsp ground cumin
1 cup no-salt-added black beans, rinsed and drained
4 large eggs
1/4 cup shredded reduced-fat cheddar cheese or Monterey jack cheese
1/4 cup mild salsa
2 tsp minced jalapeño pepper
2 Tbsp chopped fresh cilantro
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Helpful how to videos
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Directions
Step 1

Preheat oven to 425°.

Step 2

Arrange tortillas on a baking sheet and warm in the oven, about 5 minutes. (Cover with foil for softer tortillas.)

Step 3

In a skillet, heat oil over medium heat until hot. Add onion and sauté until softened, about 2 minutes. Add bell pepper and cumin and sauté for 4 to 5 minutes, or until bell pepper is softened. Add the beans and heat until beans are heated through. Transfer bean mixture to a bowl. Set aside.

Step 4

Lightly coat skillet with nonstick cooking spray. Break each egg into skillet and fry until just set, about 1 minute.

Step 5

Remove the tortillas from the oven. Keep tortillas on baking sheet. Spoon some bean mixture onto each tortilla, then top each with 1 egg and 1 tablespoon cheese. Return to oven and bake until the cheese has melted, about 6 minutes.

Step 6

Top each egg with 1 tablespoon salsa, minced jalapeño and cilantro. Serve immediately.

Time: 35 minutes
Servings: 4
Calories: 207
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 tortilla
Per serving:
calories:207
total fat:9g
sat fat:3g
cholesterol:191mg
sodium:259mg
total carb:22g
fibers:3g
proteins:11g

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Heart Healthy Huevos Rancheros Recipe
Ingredients
Recipe yields 4 servings
4 soft corn tortillas
1 tsp olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 tsp ground cumin
1 cup no-salt-added black beans, rinsed and drained
4 large eggs
1/4 cup shredded reduced-fat cheddar cheese or Monterey jack cheese
1/4 cup mild salsa
2 tsp minced jalapeño pepper
2 Tbsp chopped fresh cilantro
Directions
Step 1

Preheat oven to 425°.

Step 2

Arrange tortillas on a baking sheet and warm in the oven, about 5 minutes. (Cover with foil for softer tortillas.)

Step 3

In a skillet, heat oil over medium heat until hot. Add onion and sauté until softened, about 2 minutes. Add bell pepper and cumin and sauté for 4 to 5 minutes, or until bell pepper is softened. Add the beans and heat until beans are heated through. Transfer bean mixture to a bowl. Set aside.

Step 4

Lightly coat skillet with nonstick cooking spray. Break each egg into skillet and fry until just set, about 1 minute.

Step 5

Remove the tortillas from the oven. Keep tortillas on baking sheet. Spoon some bean mixture onto each tortilla, then top each with 1 egg and 1 tablespoon cheese. Return to oven and bake until the cheese has melted, about 6 minutes.

Step 6

Top each egg with 1 tablespoon salsa, minced jalapeño and cilantro. Serve immediately.

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