Huevos Rancheros

Huevos Rancheros on a Plate

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Huevos Rancheros on a Red Dinner Plate

Makes 4 servings

Ranchero Sauce Ingredients:

2 tsps. olive oil

1 small yellow onion, chopped

1 Tbsp chopped garlic

1 (14-ounce) can diced fire roasted tomatoes

1⁄2 tsp ground coriander

1⁄2 tsp ground cumin

1⁄2 tsp dried oregano

1⁄2 tsp salt Ground pepper, to taste

1⁄2 tsp dried chipotle powder (optional)

1⁄4 c chopped fresh cilantro

For each serving of Huevos Rancheros:

1 corn tortilla

2 Tbsp fat-free refried beans

2 egg whites Garnish

1 Tbsp shredded low-fat Cheddar cheese

Fresh cilantro


For the sauce, Heat the oil in a nonstick skillet. Add the onion and cook for about 5 minutes, or until softened. Add the garlic and cook for about 1 minute longer, but don’t allow the garlic to brown. Add the tomatoes, coriander, cumin, oregano, salt, pepper, and chipotle powder (if desired) and cook for a few minutes longer. Carefully transfer the sauce to the jar of a blender or the bowl of a food processor and blend or process briefly. The finished sauce should be a bit chunky. Stir in the cilantro. To make one serving of Huevos Rancheros Warm the tortilla and refried beans and set aside. Coat a small nonstick skillet with cooking spray. Add the egg whites and cook until nearly set, or about 2 minutes. Turn the eggs with a silicone spatula and cook for about 1 minute longer. Place the tortilla on a plate and top it with the beans. Place the cooked egg whites on the beans. Top with 1⁄2 c hot Ranchero Sauce and garnish with cheese and cilantro.

Makes 4 (1⁄2-cup) servings of sauce (enough for 4 servings Huevos Rancheros)

Per serving (sauce only): 50 calories, 1 g protein, 6 g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 2 g fiber, 530 mg sodium

Per serving (Huevos Rancheros): 180 calories, 14 g protein, 24 g carbohydrates, 3 g fat (less than 1 g saturated), 0 mg cholesterol, 4 g fiber, 530 mg sodium

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