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Huevos Rancheros Sanos

Huevos Rancheros Sanos

Huevos Rancheros Sanos

Submitted by: Katie Joiner

Serving Size: 4

Nutritional Information: 380 calories, 17 g fat, 6 g saturated fat, 210 mg cholesterol, 840 mg sodium, 38 g carbohydrates, 9 g fiber, 21 g protein

Ingredients
Quantity

Directions

INGREDIENTS


1 1/2 Cups very thinly sliced spinach

1 scallion, sliced

2 Tablespoons chopped, fresh cilantro

3 teaspoons canola oil, divided

2 teaspoons lime juice

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1-15 ounce can pinto beans, rinsed

1/2 Cup prepared salsa

8-6 inch corn tortillas

Canola cooking spray

3/4 Cup shredded white cheddar cheese

4 eggs


DIRECTIONS

Combine spinach, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl and set aside.

Combine beans and salsa in another bowl.

Coat both sides of each tortilla with cooking spray.  Place tortillas on a large baking sheet in 4 sets overlapping pairs.  (Each pair should overlap by about 3 inches).  Spread about 1/3 Cup of bean mixture on top of each pair of tortillas and sprinkle with 3 Tablespoons cheese.

Bake until beans are hot and cheese is melted, about 10 minutes.

Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.  Crack each egg into skillet being careful not to break the yolks.  Season the eggs with the remaining 1/8 teaspoon salt and pepper.  Reduce heat to medium-low, cover and cook undisturbed for 5-7 minutes for soft-set yolks. (Top of yolks should have a white appearance.  For hard-set yolks, continue cooking until the yolks are cooked through, 4 to 6 minutes more).

To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 Cup of the spinach mixture.

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