The Quickest Huevos Rancheros in the World...for One!
"I am addicted to huevos rancheros and crave them often. These are super quick and easy to whip up, and are easy to make for one (or more)! I make these for breakfast, lunch, or dinner. These ingredients (including the corn tortillas) are good wrapped up in a burrito-sized flour tortilla, if you're on the go, or for a convenient work breakfast. High in protein, low in fat...and SO GOOD! If you don't have El Pato tomato sauce, you're better off using some sort of taco sauce (like Macayo's brand) or a chile-based salsa...definitely don't use regular tomato sauce (no spice), and I personally don't suggest tomato-based salsa."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 serving
- Serves:
- 1
ingredients
- 2 corn tortillas
- 0.25 (16 ounce) can fat-free refried beans
- 1 large egg, including yolk
- 2 egg whites
- 0.5 (7 3/4 ounce) can spicy mexican-style tomato sauce (El Pato brand is recommended)
- 1⁄4 teaspoon chili powder (measurement is approximate, I eyeball the amount)
- 1⁄4 cup 2% cheddar cheese
- 1 green onion, sliced (or equivalent amount of diced white onion for a little more crunch and flavor)
- 3 stems fresh cilantro, leaves of (optional)
- 4 black olives, sliced (optional)
directions
- Cook eggs in mircowave as specified in Recipe #405816 (or on stove top, if you prefer); set aside when cooked.
- Place 2 corn tortillas side by side on a dinner-sized plate.
- Spread refried beans, straight from the can, evenly over the tortillas.
- Microwave for 30 seconds.
- Top with eggs and pour spicy tomato sauce over top.
- Sprinkle with chile powder and then cheese.
- Microwave for 1 minute.
- Top with onions, cilantro, and olives if desired.
- Serve!
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RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
