Huevos Rancheros with Black Bean Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the salsa:2 small tomatoes, seeded and chopped1 small onion, chopped1 medium jalapeno, chopped1 clove garlic, chopped1 tablespoon lime juice1 teaspoon extra-virgin olive oil1/2 teaspoon hot sauce1/4 cup cilantro leaves choppedSalt and freshly ground black pepper to tasteFor the Black Bean Puree:15 1/2 ounces canned black beans, drained and rinsed1 clove garlic, smashed1 teaspoon ground cumin1/2 teaspoon lime juice1 teaspoon extra virgin olive oila pinch salt4 whole wheat low carb tortillas1 tablespoon Smart Balance Lite Buttery Spread8 eggs, room temperature1/2 cup shredded low-fat Mexican cheese blend4 teaspoons nonfat sour cream, for garnish
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.
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.
Nutritional Info 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
Member Reviews