A wakeup call for dinner time Classic: Eggs in the evening? Si, si -- stack up these Mexican huevos rancheros.

Fast & Fresh

March 19, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Eggs for dinner?

Why not, when they're part of a stacked Mexican classic that takes less than 20 minutes to build. If you prefer to use low-fat cheese, low-fat sour cream or low-fat tortillas in this dish, results should be just as tasty as the full-fat versions.

For dessert, cover lime sherbet with a blanket of chocolate chips or chocolate sandwich cookie chunks. The flavors of this cool dessert work well with the spicy Southwest character of the entree.

Huevos rancheros

Serves 4

1 tablespoon olive oil

8 eggs, lightly beaten

1 cup black beans, rinsed and drained

salt and pepper to taste

4 (6-inch) flour tortillas, warmed

3/4 cup shredded Monterey Jack pepper cheese

2 tablespoons chopped fresh cilantro (optional)

sour cream for garnish


1 tablespoons olive oil

1 small onion, thinly sliced

1 small red or yellow bell pepper, thinly sliced

dash hot sauce or 1-2 chipotle chiles, finely chopped

3 cloves garlic, minced

2 cups tomato sauce

1 teaspoon oregano

1/2 teaspoon cumin

Prepare the sauce: In a medium skillet over medium-high heat, add the olive oil. When hot, add the onions and bell pepper and saute for 5 minutes. Add the remaining ingredients and heat until just bubbling. Lower heat to medium and simmer for 5 minutes.

In another medium skillet add the olive oil and heat over medium-high heat. Add the eggs and stir to mix until softly formed and creamy. Remove from the heat and stir in the black beans, salt and pepper to taste. Hold to keep warm.

For each serving, place a warm flour tortilla on a serving plate. Top with a portion of scrambled eggs, a large spoonful or two of ranchero sauce. Sprinkle with shredded cheese. Garnish with chopped cilantro and pass the sour cream.

Per serving, without sour cream: 455 calories, 7 grams saturated fat, 3 grams polyunsaturated fat, 39 grams complex carbohydrates.

Pub Date: 3/19/97

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