Huevos Rancheros with Queso Fresco

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

Yield: 4 servings (serving size: 1 topped tortilla)

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

Preparation

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.

Nutritional Information

Calories:

340 (26% from fat)

Fat:

9.8g (sat 3.2g,mono 2.7g,poly 1g)

Protein:

15.7g

Carbohydrate:

37.8g

Fiber:

6.1g

Cholesterol:

222mg

Iron:

2.1mg

Sodium:

970mg

Calcium:

153mg