Huevos rancheros
Prep 10 min
Total 20 min
Serves 4
Updated Jan 15, 2019
Chatelaine
Ingredients
1 tbsp
canola oil, divided
1
garlic clove, minced
1/2 tsp
1 cup
1/2 cup
1 tbsp
4
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.
Tip: Dress up our huevos rancheros with pico de gallo salsa and fiery red sauce.
Nutrition
Calories 256, Protein 13 g, Carbohydrates 23 g, Fat 13 g, Fibre 24 g, Sodium 562 mg. Excellent source of Folate
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