Ranch-Style Eggs with Fresh Salsa (Huevos Rancheros)

This upgraded breakfast provides a powerful combination of fiber-rich beans and high-quality protein from eggs to keep you full and energized all morning.

Ingredients

• 4 corn tortillas (6 inch) · 230 kcal
• 1/2 tablespoon vegetable oil · 63 kcal
• non-stick cooking spray
• 8 medium eggs · 511 kcal
• 1 1/3 cups cooked low-sodium pinto beans, warmed and lightly mashed · 328 kcal
• 1/8 teaspoon ground black pepper
• 1/4 cup reduced-fat shredded cheddar cheese · 90 kcal
• 1 cup fresh salsa · 90 kcal

Method

1. Preheat your oven to 450°F (230°C). Lightly brush both sides of the tortillas with vegetable oil, place them on a baking sheet, and bake for 5 to 10 minutes until the edges are crisp and starting to brown.

   

2. Spray a large skillet with non-stick cooking spray and heat over medium heat. Fry the 8 eggs to your liking, seasoning with black pepper.

   

3. Spread the warmed, mashed pinto beans evenly over each crispy tortilla, then top each with two cooked eggs.

   

4. Sprinkle with cheddar cheese and place under the broiler for about 2 minutes until melted, then spoon fresh salsa around the edges and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.