Give your breakfast a Southwestern spin with this quick and easy huevos rancheros recipe.
Total cook time
- 8 6-inch low-fat corn tortillas
- 1 teaspoon vegetable oil
- 1 teaspoon chili powder
- ¼ teaspoon coarse salt
- 1 16-ounce can nonfat refried beans
- 1 4-ounce can chopped green chiles
- 4 large eggs
- 1 tablespoon water
- 1 cup prepared salsa
- 1 tablespoon chopped fresh cilantro for garnish
Preheat oven to 350°F.
Brush 4 tortillas lightly with oil; sprinkle with chili powder and salt; cut each tortilla into 4 wedges; place on baking sheet. Bake for 5 minutes; remove from oven and set aside.
Meanwhile, mix beans and chiles in small skillet. Cook over medium heat for 3 to 4 minutes or until heated through.
Coat 10-inch nonstick skillet with cooking spray. Heat over medium heat until just hot enough to sizzle a drop of water. Break eggs and slip gently into pan. Immediately reduce heat to low. Cook until edges turn white. Add the 1 tablespoon water. Cover pan to hold in steam. Cook until whites are completely set and yolks begin to thicken, but are not hard.
Spread 1/2 cup of bean mixture on each of the remaining whole tortillas. Place 1 tortilla on each plate. Top with cooked egg. Spoon salsa over top. Serve with chili chips. Garnish with cilantro, if desired.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.