Huevos Rancheros
5 Points, Weight Watchers
Ingredients
1 tsp oil
1 small onion, diced
2 medium vine tomatoes, diced
1/4 cup canned chopped green chiles, such as Old El Paso
olive oil spray
kosher salt and black pepper
1/8 teaspoon cumin
4 6 inch corn tortillas
4 large eggs
1/2 cup shredded lettuce
4 tbsp crumbled cotija cheese, or queso blanco
2 tbsp chopped cilantro
Directions
Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.
In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas get crispy and pockets or air bubbles start to form inside, about 1 to 2 minutes on each side. Set aside.
Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.
To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.
Notes
If you don’t like runny yolks, feel free to cook them longer or scramble the eggs instead.
If you don’t have fresh tomatoes, sub in canned diced tomatoes.
Swap the cotija or queso blanco for queso fresco or shredded cheddar.
Make dairy-free by eliminating the cheese.
Add chorizo for extra protein. Or if you want to keep them vegetarian, use soy chorizo.
Add black beans or refried beans for more fiber.
For extra spice, top the tortillas with fresh jalapeños or serve with hot sauce.
Serve this meal with sliced avocados and sour cream on the side, if desired.
Nutrition
5 Cals: 414 Protein: 22.5 Carbs: 42 Fats: 18.5
High Fiber – a good source of dietary fiber with 10 grams of fiber per serving!
Serving: 2 eggs with 2 tortillas and toppings, Calories: 414 kcal, Carbohydrates: 42 g, Protein: 22.5 g, Fat: 18.5 g, Saturated Fat: 6 g, Cholesterol: 387 mg, Fiber: 10 g, Sugar: 11.5 g, Iron: -1 mg