- Gluten Free
- Heart Healthy
Huevos rancheros (ranch-style eggs) is a Mexican eggs recipe. Topped with cheese, beans and salsa, this gluten free breakfast recipe is packed with protein and great flavor.
- 4 soft corn tortillas (6-inch diameter)
- 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 or Monterey Jack cheese
- 1/4 cup mild salsa
- 2 tsp minced jalapeño pepper
- 2 Tbsp chopped fresh cilantro
Preheat oven to 425°.
Arrange tortillas on a baking sheet and warm in the oven, about 5 minutes. (Cover with foil for softer tortillas.)
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.
Lightly coat skillet with nonstick cooking spray. Break each egg into skillet and fry until just set, about 1 minute.
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.
Top each egg with 1 tablespoon salsa, minced jalapeño and cilantro. Serve immediately.
Serving size: 1 tortilla
Calories: 207, Fat: 9g, Saturated Fat: 3g, Cholesterol: 191mg, Sodium: 259mg, Carbohydrates: 22g, Fiber: 3g, Protein: 11g
Yield: 4 Servings