Huevos rancheros with queso fresco

Recipe Information

Ingredients

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