Roasted Vegetable Rancheros

350 Calories

Roasted Vegetable Rancheros

Photo by Alyssa D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Recipe Ingredients

  • 8

    small (9 oz) red-skinned potatoes, quartered

  • 2

    small (4 oz each) red onions, each cut lengthwise into 8 wedges

  • 1 each

    red and orange pepper, each cut into 8 wedges

  • 1 each

    medium zucchini and yellow summer squash, cut into 1½-in. chunks

  • Nonstick spray

  • 1

    tsp each chili powder and salt

  • 1

    cup salsa

  • 4

    flour tortillas (about 8 in. diameter)

  • 8

    slices of fake canadian bacon

  • 4

    large eggs

  • Garnish: chopped cilantro

Directions

1. Heat oven to 400°F. Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping. 2. Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet. 3. Bake 15 minutes, stir and turn vegetables, then bake 15 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm. 4. Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes. 5. Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set. 6. Place each tortilla on a plate. Top with an egg, then the warm vegetables


Nutrition

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