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Huevos Rancheros

Huevos Rancheros


  • Nonstick spray
  • 2 tablespoons  canola oil, divided
  • 1 cup  chopped onion
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 1 green bell pepper, diced
  • 1 14 1/2ounce  can diced tomatoes
  • 2 teaspoons  red-wine vinegar
  • 1 15 ounce  can red kidney beans, drained and rinsed
  • 1/2 teaspoon  ground cumin
  • 4 large eggs
  • 1/4 teaspoon  salt
  • 4 corn tortillas
  • 1/2 cup  low-fat shredded cheddar cheese


1. Preheat the broiler. Coat a baking sheet with nonstick spray.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat; add the onion, garlic, jalapeno and bell pepper; cook 5 minutes.

3. Add the tomatoes, vinegar, beans and cumin; cook, stirring occasionally, 5 to 6 minutes.

4. In a nonstick skillet, scramble the eggs with 1 tablespoon of water and the salt.

5. Place the tortillas on the baking sheet, brush both sides with remaining oil, and place under the broiler until lightly browned.

6. Remove from oven and flip.

7. Top with the tomato mixture and eggs; sprinkle with the cheese.

8. Place under the broiler until cheese melts; serve immediately.

From FitnessMagazine.com