If you need to make something on the fly for dinner, this is your dish! You can make this one in under 15 minutes. I read reviews of this recipe online first, and a lot of people said that if you can’t find queso fresco, use goat cheese. So that’s what I did! I decided to warm up the beans on the stove instead of the microwave, and that was a bad idea. They totally stuck to the bottom of the pan. So, next time I will follow directions! Also, next time I will use 2 cans of beans instead of 1. I felt like I was really scrimping on the beans. I served these with some avocado on the side, and some chips and salsa.
Huevos Rancheros with Queso Fresco
YIELD: 4 servings (serving size: 1 topped tortilla)
time needed: about 10-15 minutes
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro (I omitted)
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese (I used goat cheese)
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Amount per serving