Huevos rancheros
By Chatelaine
Tacos are great for easy entertaining, and this recipe can turn brunch, lunch or dinner into a fab fiesta.
Ingredients
-
1 tbsp
canola oil
, divided
-
1
garlic clove
, minced
-
1/2 tsp
cumin
-
1 cup
canned black
beans
, drained and rinsed
-
1/2 cup
water
-
1 tbsp
lime juice
-
4
eggs
-
4
soft corn or flour
tortillas
-
1/3 cup
crumbled
feta
Instructions
- HEAT a medium saucepan over medium- high. Add 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid is absorbed, 6 to 7 min. Stir in lime juice. Lightly mash with a potato masher.
- HEAT a large non-stick pan over medium. Add remaining 2 tsp oil, then crack eggs into pan. Cook, covered, until eggs are just set but yolks are still runny, 2 to 3 min.
- PLACE a tortilla on a plate. Top with beans, then egg and feta.
Nutrition (per serving)
- Calories
- 256,
- Protein
- 13 g,
- Carbohydrates
- 23 g,
- Fat
- 13 g,
- Fibre
- 24 g,
- Sodium
- 562 mg.
- Excellent source of
- Folate
Tip: Dress up our huevos rancheros with pico de gallo salsa and fiery red sauce.
