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| HUEVOS RANCHEROS | |
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2 ripe tomatoes, quartered 2 tbsp. fresh cilantro or parsley leaves, packed 1 medium red onion, chopped 2 green onions (scallions), chopped 3 cloves garlic, minced a pinch of dried of 1 tbsp. fresh basil 1/2 tsp. sea salt or taco seasoning 1/2 tsp. Tabasco sauce (or to taste) 1/2 cup canned black beans, drained 1 tbsp. apple cider vinegar 6 large eggs 6 tortillas 6 tbsp. shredded cheese blend (Mexican or Italian) In the bowl of a food processor, chop onion, scallions, and garlic by pulsing 2-3 times to coarsely chop. Transfer contents to a serving bowl. Next, process the tomatoes and cilantro or parsley, garlic, Tabasco and basil by pulsing 3-4 times until it resembles chunky salsa. Transfer to bowl; stir in black beans. Season to taste with sea salt or taco seasoning (optional). In a non-stick skillet, bring vinegar to a boil; slide in eggs, one at a time, being careful not to break the yolk, cooking each egg for about 90 seconds, or until the white is firm. Add 1/4 cup salsa to each tortilla and top with an egg. Top with shredded cheese. Servings: 6 Nutrition (per serving): 244 calories, 10.4g total fat, 3.9g saturated fat, 1.4g polyunsaturated fat, 314.5mg potassium, 24.7g carbohydrates, 2.4g sugar, 3.3g fiber, 13.1g protein, 220.2mg cholesterol 522.8mg sodium (366.1mg sodium if salt is omitted), 147.8mg calcium, 882.1IU Vitamin A, 7.8mg Vitamin C, 18.5IU Vitamin D, 2.7mg iron. | |
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recipe reviews #91998
Donna Coelho (California) says:
Love huevos rancheros!! I spread corn tortillas with refried beans and warm in microwave before topping.
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1. We don't care for onions or scallions so I used just a few dried onions for flavoring.
2. I used canned tomatoes I had frozen.I used more & added to taste.
3. I heated my tortillas on both sides in a skillet till crisp & then added topping. Trying corn tortillas next time.
4. I microwaved to melt the cheese on top.
Had extra topping so I'm freezing it for another day!