No Fuss Huevos Rancheros
Golden egg yolks mingle with tons of fresh veggies, chili flakes, and cheese over a crispy corn tortilla for breakfast… what can be better!
Ingredients
- 1/2 tsp extra virgin olive oil
- 1/2 cup yellow onion diced
- 1/2 cup diced tomato
- 1/2 cup white button mushroom sliced
- 1/2 cup diced zucchini
- 1 cup spinach chopped
- 1/2 cup black beans cooked, canned
- 1/2 cup navy beans cooked, canned
- 1/2 tbsp red chili flakes (or more to taste)
- 1/4 tsp ground cumin
- 1/4 tsp ground corriander
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 6 second spritz Olive Oil Cooking Spray (two ~3 second spritzes)
- 2 corn tortilla 6"
- 2 egg large
- 1/2 cup shredded lettuce
- 1/2 cup salsa
- 1/2 cup non-fat dry curd cottage cheese
- 2 tbsp fresh cilantro minced
Instructions
- Heat oil in a small non-stick pan. Add onions and cook one minute.
- Add tomatoes, mushrooms, zucchini, spinach, beans, chilies, cumin, coriander, salt, and pepper and cook, uncovered, until zucchini and mushroom are tender, about 5-7 minutes. Set aside and keep warm.
- Meanwhile, in a second, medium sized, non-stick pan, lightly spray the tortillas with oil on each side. Heat a few minutes on both sides until tortillas get crispy and pockets or air bubbles start to form inside. Set aside.
- In the same medium pan, lightly spray more oil and add eggs. Cover and cook until sunny-side up or to your liking.
- To serve, place a tortilla on each plate, top with egg, tomatoes mixture, lettuce, salsa, cottage cheese, and cilantro.*
Notes
*This dish is best if enjoyed soon after preparation, rather than refrigerated and re-heated.
Tried this recipe?Let us know how it was!