Huevos Rancheros
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 383 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Sodium | 867 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 8 g |
| Protein | 18 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Plum tomatoes, chopped | 2 |
| White onion, chopped | ¼ |
| Garlic clove, chopped | 1 |
| Cilantro | 1 + 2 tablespoons |
| Canola oil | 1 + 2 teaspoons |
| Salt | ¼ + 1/8 teaspoon |
| Corn tortillas | 2 |
| Eggs | 4 |
| Freshly ground pepper to taste |
| Refried beans, warmed on the stove | ½ cup |
| Reduced-fat sour cream | 2 tablespoons |
| Avocado, diced | ½ |
| Shredded Monterey Jack cheese | ¼ cup |
- Directions
- In a blender or food processor, combine the tomatoes, onion, 1 tablespoon cilantro, and garlic until almost smooth.
- Heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomato sauce and cook until thickened, about 3-4 minutes. Stir in ¼ teaspoon salt and set aside.
- Heat 2 teaspoons oil over medium-high heat in another large skillet and cook tortillas about 5-10 seconds on each side, until softened. Set on paper towels to drain.
- Break the eggs into the same skillet over medium heat and cook to desired degrees of doneness (cover the skillet if you like the yolk firm). Season with 1/8 teaspoon salt and pepper.
- Dip each tortilla in the tomato sauce and place in the middle of a plate. Spread half of the beans over each tortilla, top with fried eggs, the spoon over the remaining sauce.
- Garnish with sour cream and avocado, sprinkle with cheese and 2 tablespoons cilantro, and serve.
Exchanges
2 medium fat meats; 1.5 fats; 1 starch; 1 high fat meat substitute
Side Suggestions: Orange Juice