Huevos Rancheros Sanos

Huevos Rancheros Sanos

Submitted by: Katie Joiner

Serving Size: 4

Nutritional Information: 380 calories, 17 g fat, 6 g saturated fat, 210 mg cholesterol, 840 mg sodium, 38 g carbohydrates, 9 g fiber, 21 g protein

Qty Ingredient
1 1/2 cupsSpinach (very thinly sliced)
1 Scallion, sliced
2 tablespoonsFresh cilantro, chopped
3 teaspoonsCanola oil, divided
2 teaspoonsLime juice
1/4 teaspoonsSalt, divided
1/4 teaspoonsFreshly ground pepper, divided
1 can15 ounce can pinto beans, rinsed
1/2 cupPrepared salsa
8 6 inch corn tortillas
Canola cooking spray
3/4 cupsShredded white cheddar cheese
4 Eggs


  1. Combine spinach, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl and set aside.
  2. Combine beans and salsa in another bowl.
  3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets overlapping pairs. (Each pair should overlap by about 3 inches). Spread about 1/3 Cup of bean mixture on top of each pair of tortillas and sprinkle with 3 Tablespoons cheese.
  4. Bake until beans are hot and cheese is melted, about 10 minutes.
  5. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into skillet being careful not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for 5-7 minutes for soft-set yolks. (Top of yolks should have a white appearance. For hard-set yolks, continue cooking until the yolks are cooked through, 4 to 6 minutes more).
  6. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 Cup of the spinach mixture.