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Huevos Rancheros

Living in New Mexico when I was younger, I am used to having a fried egg atop my Mexican fare. My father loves New Mexican food, especially NM enchiladas; complete with a fried egg on top. He would make them for us every now and again. He is a good cook, my dad, but boy can he destroy a kitchen like nothing you have ever seen; my poor mother.  
Following a regular theme in my kitchen: simple, simple, simple,  I have  found a delicious version of Heuvos Rancheros  that is so tasty and so simple I am planning on making this apart of our regular menu. My favorite part of this dish is the little salad mix to throw on top, so please don’t skip it. The lime and cilantro takes this meal to the next level.  I can have this on my table in under 20 and if you know your way around your kitchen so can you.

Ingredients
  • 1 ½  cups very thinly sliced romaine lettuce
  • 1 scallion, sliced
  • 2 tablespoons chopped fresh cilantro
  • 3 teaspoons canola oil, divided
  • 2 teaspoons lime juice
  • salt
  • freshly ground pepper
  • 1 15-ounce can pinto beans, rinsed
  • ½  cup salsa verde  
  • 8 6-inch corn tortillas
  • Canola oil cooking spray
  • ¾ cup shredded sharp Cheddar cheese
  • 4 large eggs

  Directions
 
  1. preheat oven to 400*
  2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, salt and pepper in a bowl; set aside. 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 of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
  4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg one at a time into the pan, taking care not to break the yolks. Season the eggs with salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
  5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
  6. serve with sliced tomatoes and avocados (optional)

original recipe from eatingwell.com 

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