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Huevos Rancheros

21 Ratings
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Serves: 4 Prep time: 5 minutes
Source: Cook time: 15 minutes

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  • 1 tbsp Hy-Vee Select olive oil
  • 1 large yellow bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can Hy-Vee diced tomatoes
  • 1 (15 oz) can Hy-Vee dark red kidney beans, drained and rinsed
  • 2 tsp red wine vinegar
  • 1 tsp ground cumin
  • 4 Hy-Vee large eggs
  • 2 tbsp Hy-Vee skim milk
  • 1 tbsp Hy-Vee butter
  • 4 corn tostada shells, warmed
  • 1/2 c. Hy-Vee finely shredded Colby Jack cheese

All you do

  1. In a large skillet, heat oil over medium-high heat. Saute peppers, onion and garlic until onion is soft, 3 to 5 minutes. Stir in undrained tomatoes, beans, vinegar and cumin. Cook for 5 minutes, stirring occasionally.
  2. In a large skillet, melt butter over medium-high heat. In a small bowl, whisk eggs and milk. Add to skillet and cook until cooked through but still glossy and moist.
  3. Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.

Daily nutritional values:

25% vitamin A 25% calcium
120% vitamin C 25% iron

Nutrition information per serving:

Calories: 390 Protein: 18g
Carbohydrate: 35g Saturated Fat: 7g
Cholesterol: 205mg Sodium: 770mg
Dietary Fiber: 8g Sugar: 7g
Fat: 19g Trans fats: 1g
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