Huevos Rancheros


Core Recipe
Servings | 4
Preparation Time | 35 min
Cooking Time | 15 min
Level of Difficulty | Moderate

breakfast | You won’t go hungry with this hearty meal. It’s loaded with Mexican flavor and piled high with rice and beans.


2 serving cooking spray (5 one-second sprays per serving)
1 Tbsp olive oil
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
2 medium garlic clove(s), minced
1/4 cup jalapeno pepper(s), chopped (do not touch seeds with bare hands) or canned chopped green chiles
1 Tbsp chili powder
1 tsp ground cumin
2 tsp fresh oregano, minced, or 1 teaspoon dried oregano
1 tsp hot pepper sauce
14 1/2 oz canned diced tomatoes, undrained
1 cup fat-free egg substitute
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 cup canned black beans, drained and rinsed
2 cup cooked brown rice, kept hot
1 cup Kraft Free Shredded Cheddar Cheese, or other brand
2 tsp cilantro, fresh, chopped

Instructions


1. Coat a large nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add onion, red pepper and garlic; sauté until onions are translucent, about 3 minutes. Add jalapeno or green chiles, chili powder, cumin, oregano, hot sauce and tomatoes. Bring to a boil; cook until thick, about 5 minutes. Turn off heat; cover to keep warm.
2. Heat another large nonstick skillet coated with cooking spray over medium-low heat. Add egg substitute; scramble until firm, about 3 minutes. Season to taste with salt and pepper. Cover and keep warm.
3. Warm beans in microwave.
4. Place 1/2 cup of brown rice on each of 4 plates. Top rice with 1/4 cup of black beans, 1/3 cup of tomato mixture and 1/4 of eggs. Spoon 2 tablespoons of tomato mixture over each serving; sprinkle each with 1/4 cup of cheese and 1/2 teaspoon of cilantro.