Huevos RancherosEn Español (Spanish Version)
Serving Size½ of recipeCalories
22 gSaturated Fat6 gSodium
867 mgTotal Carbohydrate
31 gDietary Fiber8 gProtein
18 gServings2IngredientsMeasuresPlum tomatoes, chopped2White onion, chopped¼Garlic clove, chopped1Cilantro1 + 2 tablespoonsCanola oil1 + 2 teaspoonsSalt¼ + 1/8 teaspoonCorn tortillas2Eggs4Freshly ground pepper to tasteRefried beans, warmed on the stove½ cupReduced-fat sour cream2 tablespoonsAvocado, diced½Shredded Monterey Jack cheese¼ cupDirectionsIn 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.
2 medium fat meats; 1.5 fats; 1 starch; 1 high fat meat substitute
Side Suggestions: Orange Juice