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



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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







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