Huevos Rancheros with Queso Fresco

Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.
Huevos Rancheros with Queso Fresco
Huevos Rancheros with Queso Fresco

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (10-ounce) can diced tomatoes and green chiles, undrained

  • 1

    (10-ounce) can red enchilada sauce

  • 1/3

    cup chopped fresh cilantro

  • 1

    tablespoon fresh lime juice

  • 2

    tablespoons water

  • 1

    (16-ounce) can pinto beans, rinsed and drained

  • Cooking spray

  • 4

    large eggs

  • 4

    (8-inch) fat-free flour tortillas

  • 1

    cup (4 ounces) crumbled queso fresco cheese

Directions

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. Note: Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.

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