Huevos Rancheros

Recipe Image
Print Print Recipe | Full | 4x6 | 3x5

Serves 4.

All you need:

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:

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.
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.
Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.

Nutrition information per serving:
Calories: 390
Carbohydrate: 35g
Cholesterol: 205mg
Dietary Fiber: 8g
Fat: 19g
Protein: 18g
Saturated Fat: 7g
Sodium: 770mg
Sugars: 7g
Trans fats: 1g

Daily nutritional values:
25% vitamin A
120% vitamin C
25% calcium
25% iron