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      Huevos Rancheros with Queso Fresco


      1 (10-ounce) can diced tomatoes and green chiles, undrained

      1 (10-ounce) can red enchilada sauce

      1/3 cup chopped fresh cilantro

      1 tablespoon fresh lemon juice

      2 tablespoons water

      1 (16-ounce) can pinto beans, rinsed and drained

      Cooking spray

      4 large eggs

      4 (8-inch flour tortillas

      1 cup crumbled queso fresco cheese

      Method of Preparation:

      1. Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

      2. Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

      3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

      4. Warm tortillas. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese