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Photo of Huevos rancheros with rice and beans by WW

Huevos rancheros with rice and beans

7
Points®
Total Time
50 min
Prep
35 min
Cook
15 min
Serves
4
Difficulty
Moderate
You won't go hungry with this filling meal. It's loaded with Mexican flavor and piled high with rice and beans. This lighter huevos rancheros recipe features traditional ingredients like tomatoes, peppers, and eggs, and it brings the heat with jalapeños and hot pepper sauce. You can turn up the heat even more by substituting serrano or habanero peppers for the jalapeños or by incorporating ground red pepper, cayenne pepper, or extra hot chili pepper. For a milder dish, use canned mild chopped green chiles that add lots of flavor without making you sweat. This version is served over rice, but you can pile the filling over corn tortillas or wrap them in a burrito.

Ingredients

Cooking spray

2 spray(s)

Olive oil

1 Tbsp

Onion

1 cup(s), chopped, chopped

Red bell pepper

½ cup(s), diced

Garlic

2 clove(s), minced

Jalapeño pepper

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

Chili powder

1 Tbsp

Ground cumin

1 tsp

Fresh oregano

2 tsp, minced, or 1 teaspoon dried oregano

Hot pepper sauce

1 tsp

Canned diced tomatoes

14½ oz, undrained

Liquid egg substitute

1 cup(s)

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Canned black beans

1 cup(s), drained and rinsed

Cooked long grain brown rice

2 cup(s), kept hot

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s)

Cilantro

2 tsp, 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.

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