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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 411.3
  • Total Fat: 19.9 g
  • Cholesterol: 432.5 mg
  • Sodium: 1,036.3 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 14.5 g
  • Protein: 28.7 g

View full nutritional breakdown of Huevos Rancheros with Black Bean Puree calories by ingredient
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Huevos Rancheros with Black Bean Puree

Submitted by: TXTITA
Huevos Rancheros with Black Bean Puree

Introduction

This is a modified recipe from Sunny Anderson on the FoodNetwork.
This is a modified recipe from Sunny Anderson on the FoodNetwork.

Number of Servings: 4

Ingredients

    For the salsa:
    2 small tomatoes, seeded and chopped
    1 small onion, chopped
    1 medium jalapeno, chopped
    1 clove garlic, chopped
    1 tablespoon lime juice
    1 teaspoon extra-virgin olive oil
    1/2 teaspoon hot sauce
    1/4 cup cilantro leaves chopped
    Salt and freshly ground black pepper to taste

    For the Black Bean Puree:
    15 1/2 ounces canned black beans, drained and rinsed
    1 clove garlic, smashed
    1 teaspoon ground cumin
    1/2 teaspoon lime juice
    1 teaspoon extra virgin olive oil
    a pinch salt
    4 whole wheat low carb tortillas
    1 tablespoon Smart Balance Lite Buttery Spread
    8 eggs, room temperature
    1/2 cup shredded low-fat Mexican cheese blend
    4 teaspoons nonfat sour cream, for garnish

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Directions

Preheat oven to 350 degrees F.

For the Salsa:
In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.

For the Black Bean Puree:
In a food processor, blend all ingredients together
until smooth.

To Assemble:
You will need 4 4"x2" Ramekins. Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1/2 tablespoon each of Mexican cheese blend. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow.

Brush tops of each tortilla with butter and bake on a sheet tray for 25 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user TXTITA.






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Member Ratings For This Recipe

  • Seems lot a lot of work to me? - 12/16/10

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  • Made this for breakfast this morning and both my husband and I really enjoyed it. Will definitely make this one again! - 8/19/10

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  • This was great! I used roasted tomato salsa I had on hand instead of making it. I could not believe how quick and absolutely delicious this is. I did not garnish with sour cream to save on fat. Also, I think I will omit the cheese on top. This is a must try recipe! - 1/31/10

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  • Tried it and loved it. Just what is needed for a good breakfast. - 9/4/09

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