Huevos Ranchero (Prev)

By Nitaj3

Ingredients

• 1 tsp ground cumin
• 1 can (15 ounces) no-salt added pink beans, rinsed and drained
• 4 scallions, sliced
• 1 small red bell pepper, cut into thin strips
• 1/2 c reduced-sodium chicken broth
• 2 cloves garlic, minced
• 4 eggs
• 1 c sliced avocado (MUFA)
• 4 Tbsp fat-free Greek-style yogurt
• 4 Tbsp salsa
• 8 (6") corn tortillas, toasted
• Dash of hot-pepper sauce
• Read more: http://www.prevention.com/print/24005#ixzz2K3GGQLo5

Preparation

Step 1

. Heat a 10" nonstick skillet over medium-high heat. Add the cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell pepper, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of the broth is evaporated. With the back of a large silicone or wooden spoon, smash the beans until they are lumpy.

2. Use the back of the spoon to make 4 indentations in the beans. Working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook for about 8 minutes or until the eggs are cooked to the desired doneness.

3. Scoop each portion of egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1Tbsp of the yogurt and 1Tbsp of the salsa. Serve with the tortillas and hot-pepper sauce, if desired.

Recipe Tip
Make it a Flat Belly Meal: Serve with 1 c reduced-sodium tomato juice (53). Total Meal: 384 calories

Nutrition Info Per Serving (1 quarter of recipe): 331 cal, 16 g pro, 42 g carb, 12 g fat, 3 g sat fat, 1 mg chol, 245 mg sodium, 10 g fiber



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Read more: http://www.prevention.com/print/24005#ixzz2K3GW5zMc