Easy Huevos Rancheros
Friday, April 14th, 2006
Yields: 4 main-dish servings
Prep Time: 5 minutes
Cook Time: About 10 minutes
Ingredients:
1 ripe medium avocado
6 large eggs
1/4 cup water
1 tablespoon margarine or butter
1 cup mild salsa 1 can (15 to 19 ounces) black beans, rinsed and drained
3/4 cup shredded Mexican cheese blend (3 ounces)
8 corn tortillas, warmed
Directions:
1. In cup, with fork, mash avocado. In bowl, with wire whisk, mix eggs and water.
2. In nonstick 10-inch skillet, melt margarine over medium heat. Add egg mixture and cook 1 to 1 1/2 minutes or until eggs just begin to set, stirring constantly with heat-safe spatula or wooden spoon.
3. Spoon salsa over eggs; top with beans and cheese. Cover and cook 2 to 3 minutes longer or until cheese melts and beans are heated through, but do not stir.
4. Serve egg mixture with tortillas and avocado.
Nutritional Information:
Based on individual serving.
Calories: 505
Total Fat: 26 g
Saturated Fat: 9 g
Cholesterol: 338 mg
Sodium: 855 mg
Carbohydrates: 51 g
Fiber: 13 g
Protein: 23 g