Huevos Rancheros
Ingredients
- 1 (16-oz) can refried beans
- 1½ cups refrigerated salsa, divided
- 6 (0.63-oz) tostada shells (such as Guerrero)
- 1½ cups shredded reduced-fat Mexican-blend cheese
- 2 Tbsp olive oil
- 6 large eggs
- ¼ tsp pepper
- 2 green onions, sliced
- 1 avocado, diced
Instructions
- Preheat oven to 350°F. Combine beans and ½ cup salsa.
- Place 6 tostada shells on a large rimmed baking sheet; spread bean mixture over tostadas, and sprinkle with cheese. Bake 5 minutes or until shells are golden brown.
- Meanwhile, heat oil in a nonstick skillet over medium heat; crack eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with pepper.
- Top tostadas with eggs, 1 cup salsa, green onions, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
432
|
432
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 19 | 19 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 990 | 990 |
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