Huevos Rancheros

Perfect for a Meatless Monday dinner –
or an ideal weekend breakfast treat – this
is a hearty meal any time of the day.
The recipe calls for queso fresco, a soft,
crumbly Mexican cheese, but you can
substitute feta or even shredded cheddar
if you prefer.


NUTRITIONAL INFORMATION:
Calories: 340
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


CLICK TO DOWNLOAD
AND PRINT THIS RECIPE




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
Prep Time: 20 minutes

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. Cook eggs 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 ½ cup sauce around each egg; sprinkle each serving with ¼ cup cheese.

Yield: 4 servings







If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT



Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
CLICK HERE
to view them.
Bon appetite!