Huevos Rancheros Bowls
Ingredients
- 2 (8-oz) pouches mild red chile enchilada sauce (such as Frontera)
- 1 pint grape tomatoes, halved
- 6 large eggs
- 2 (10-oz) pkg frozen Southwest-style quinoa (such as Path of Life)
- 2 avocados, sliced
- ½ cup fresh salsa
- ½ cup reduced-fat sour cream
- 1 (6-oz) pkg multigrain tortilla chips
Instructions
- Bring enchilada sauce to a simmer over medium heat in a large skillet; cook 5 minutes. Stir in tomatoes. Make 6 indentations in sauce mixture using a spoon.
- Crack eggs into indentations. Cover and cook 8 to 10 minutes or until eggs are cooked to desired doneness.
- Meanwhile, cook quinoa according to package directions.
- Spoon quinoa into 6 bowls; top with egg mixture. Arrange avocado, salsa, and sour cream over eggs. Serve with chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
525
|
525
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1092 | 1092 |
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