Huevos rancheros in tortilla cups
4 medium, 6 inches
Canned diced tomatoes
14 oz, with green pepper, celery, and onion
Canned black beans
15 oz, rinsed and drained
Canned green chili peppers
½ cup(s), mild, diced
Hot pepper sauce
3 Tbsp, or to taste
3 Tbsp, chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
- Place the oven rack in the center of the oven; preheat the oven to 425ºF. Lightly spray both sides of the tortillas with nonstick spray. Place 4 inverted custard cups on a baking sheet, and drape a tortilla over each to give it a bowl shape. (You may also use an inverted 12-cup muffin pan, placing the tortillas over alternate cups.) Bake until the tortillas are crisped and lightly golden around the edges, 10 minutes. Remove the tortillas and set them on a rack to cool.
- Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, and 2 tablespoons of the cilantro in an ovenproof skillet. Bring to a boil over medium heat, reduce the heat to low, and simmer until the flavors are blended, 4 minutes. Break the eggs one at a time, on top of the sauce, spacing them evenly apart.
- Immediately place the pan in the oven and bake until the eggs are almost set, 6–8 minutes. Sprinkle the cheese on top of the eggs and bake until melted, 1 minute. To serve, place the tortilla cups on serving plates and spoon the eggs and sauce into the tortilla cups. Garnish with the remaining tablespoon of chopped cilantro and serve immediately. Yields 1 filled tortilla cup.