Description: HUEVOS Rancheros

290 calories per serving

From Good Housekeeping

Total time 45 minutes

Makes 4 Main-Dish Servings

4 corn tortillas (6 inch)

Nonstick cooking spray

1 jar (16 oz.) mild salsa*

1 cup canned black beans, rinsed and drained

1 cup frozen corn kernels

3 green onions, sliced

1 tsp. ground cumin

4 large eggs

½ cup loosely packed fresh cilantro leaves, thinly sliced

½ avocado, sliced into thin wedges

1.    Preheat oven to 350°F. In 15 ½ " by 10 ½ " jelly-roll pan, invert 4 custard cups (6-ounce). With kitchen shears, make 4 evenly spaced 1-inch cuts, from edge toward center, around each tortilla. Lightly spray both sides of tortillas with cooking spray and drape each over custard cup. Bake tortilla cups 8 minutes, or until golden and crisp.

2.    Meanwhile, in nonstick 12-inch skillet on medium, combine salsa, beans, corn, green onions, and cumin; heat to boiling. Cover and cook salsa mixture 3 minutes to blend flavors.

3.    With large spoon, make 4 indentations for eggs in salsa mixture, spacing them evenly around skillet. One at a time, break eggs into cup and slip into an indentation in salsa mixture. Cover and simmer 8 to 10 minutes, or until eggs are set or cooked to desired doneness.

4.    To serve, invert each tortilla cup onto plate. Spoon an egg with some salsa mixture into each tortilla cup. Spoon any remaining salsa mixture around and over eggs in cups. Sprinkle with cilantro; serve with avocado.

Description: Huevos Rancheros

Each serving about 12 g protein, 40 g carbohydrate, 10 g total fat (2 g saturated), 11 g fiber, 213 mg cholesterol, 620 mg sodium.
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