Huevos Rancheros

I have a new favorite weekend breakfast... Huevos Rancheros. Or, at least my version. I got the idea from the delicious picture I saw in my "Biggest Loser" Prevention magazine. They give a recipe for home-made ranchero sauce; I just used salsa. It's pretty easy, and very yummy.

Huevos Rancheros

1 whole wheat tortilla (the original recipe calls for a corn tortilla)

1/3 c. liquid egg whites (equivalent to 2 large egg whites)

2 T. fat free refried beans

1 T. fat free shredded Cheddar cheese

1/4 c. salsa

In a small skillet, cook egg white "omelet-style" so that it's the same circumference as the tortilla. Meanwhile, spread refried beans on tortilla. Remove egg and set aside. In the same pan, cook tortilla until beans are warm. Lay egg on top of beans and continue to cook until the bottom of the tortilla is golden. Transfer tortilla to plate, top with salsa and cheese. Enjoy!

Yield: 1 serving (5P+)

Here's the home-made Ranchero Sauce recipe, if you're interested:

2 t. olive oil

1 small yellow onion, chopped

1 T. chopped garlic

1 (14 oz.) can fire roasted diced tomatoes

1/2 t. ground coriander

1/2 t. ground cumin

1/2 t. dried oregano

1/2 t. salt

1/2 t. dried chipotle chili powder (optional)

1/4 c. fresh cilantro, chopped

Heat oil in skillet. Add onion and cook 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and spices; cook a few minutes longer. Transfer mixture to food processor or blender. Process or blend until chunky.

Yield: 4 servings [1/2 c. each] (0P+)