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HUEVOS RANCHEROS

NUTRITION INFO

PER SERVING
Calories: 257
Calories from fat:
Total Fat: 14.1g
Saturated Fat:
Trans Fat:
Cholesterol: 225mg
Sodium: 587.5mg
Total Carbohydrate: 21.3g
Dietary Fiber: 4.67g
Sugars:
Protein: 12.8g
Exchanges:
Yield: 4 servings

When eaten in moderation, eggs are a great source of protein and inexpensive too. This recipe with it's latin flair really spices up breakfast or lunch.

Ingredients

  • 1 Tbsp vegetable oil
  • 1 15 oz can black beans, drained and rinsed
  • 1 Tbsp minced chipotle in adobe sauce
  • 1 15 oz can of diced tomatoes
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 2 pickled jalapenos, diced
  • 1 garlic clove, minced
  • 1/4 cup cilantro, minced
  • Juice of one lime
  • 8 oz non-fat plain yogurt
  • A dash of cumin and chili powder to taste
  • 1 Tbsp olive oil
  • 4 eggs

Instructions

  1. In a saucepan over medium flame combine vegetable oil, black beans and chipotle and cook until heated through.
  2. In another saucepan on medium heat, combine the tomatoes, onion, green pepper, jalapenos, garlic, cilantro and lime and cook until it comes to a simmer.
  3. Combine the yogurt and spices in a small bowl.
  4. In a skillet, heat olive oil and cook eggs, either sunny side or scrambled.
  5. On a plate, spoon warm black bean mixture, then a layer of salsa, and an egg
  6. Top with a dollop of yogurt for a hearty breakfast.
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