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Photo of Huevos Rancheros by WW

Huevos Rancheros

3 - 7
PersonalPoints™ per serving
Total Time
50 min
Prep
35 min
Cook
15 min
Serves
4
Difficulty
Moderate
You won’t go hungry with this hearty meal. It’s loaded with Mexican flavour and piled high with rice and beans.

Ingredients

Cooking spray

2 spray(s), (5 one-second sprays per serving)

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 cup(s), chopped

Sweet red pepper(s)

½ cup(s), diced

Garlic clove(s)

2 clove(s), medium, minced

Jalapeño pepper(s)

¼ cup(s), chopped (do not touch seeds with bare hands) or canned chopped green chilis

Chili powder

1 tbsp(s)

Cumin seeds

1 tsp(s)

Fresh oregano

2 tsp(s), minced, or 1 teaspoon dried oregano

Hot pepper sauce

1 tsp(s)

Canned diced tomatoes

14½ oz, undrained

Regular liquid egg substitute

1 cup(s)

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch, or to taste

Canned black beans

1 cup(s), drained and rinsed

Cooked long grain brown rice

2 cup(s), kept hot

Low-fat shredded cheddar cheese

1 cup(s)

Cilantro

2 tsp(s), 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 a 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.

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