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Home > Huevos rancheros with queso fresco
  

Huevos rancheros with queso fresco

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 10-15 Minutes
Total Time 15-20 Minutes
Difficulty Easy
Main Ingredient Eggs
Category Eggs
Meal Breakfast; Brunch; Lunch; Dinner
Type Main Dish
Cuisine Latin American; Mexican
Diet Low Calorie; Low Fat; Heart Healthy; High Protein; High Fiber; Vegetarian

Ingredients

  • One 10-ounce can of diced tomatoes with green chiles, undrained

  • One 10-ounce can of red enchilada sauce 

  • 1/3 cup fresh cilantro, chopped

  • 1 tablespoon fresh lime juice 

  • 2 tablespoons water 

  • One 16-ounce can of pinto beans, rinsed and drained

  • Cooking spray 

  • 4 large eggs 

  • Four 8-inch fat-free flour tortillas 

  • 1 cup (4 ounces) crumbled queso fresco (cheese)

 

Directions

  • In a medium saucepan, mix the tomatoes and enchilada sauce, and bring to a boil. Once boiling, reduce the heat and allow the sauce to simmer until it begins to thicken (about 5 minutes). Remove the saucepan from the heat and add the cilantro and lime juice, stirring to mix well.

  • Into a microwave-safe bowl, add the water and beans. Using a fork, partially mash the beans to a coarse consistency. Cover the bowl with a paper towel, and microwave until hot (approximately 2 minutes on high setting).

  • Coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Break the eggs into the skillet, break the yolks, and cook for 1 minute. Flip the eggs, and allow them to cook for an additional minute.

  • Warm the tortillas in a toaster oven or microwave. Coat one side of each tortilla with about 1/3 cup of mashed beans. Place one egg onto each tortilla, and top with sauce. Sprinkle 1/4 cup of cheese over each tortilla, and serve immediately.

 

Nutrition (per serving)

  • Calories: 340 cal

  • Total fat: 10g

  • Saturated fat: 3g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: 1g

  • Cholesterol: 222mg

  • Sodium: 970mg

  • Carbohydrate: 38g

  • Fiber: 6g

  • Protein: 16g

  • Calcium: 153mg

  • Iron: 2mg