Huevos rancheros in tortilla cups
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Make the tortilla cups up to two days ahead, and store them in a zip-close freezer bag at room temperature. Recrisp them in a 425°F oven for 2 minutes before using.
Ingredients
Cooking spray
4 spray(s)
Corn tortilla
4 tortilla(s), medium, 6-inches each
Canned diced tomatoes
14 oz, with green pepper, celery, and onion
Canned black beans
15 oz, rinsed and drained
Canned diced green chiles
4 oz
Hot pepper sauce
3 Tbsp, or to taste
Ground cumin
¾ tsp
Cilantro
3 Tbsp, chopped (divided)
Egg
4 large egg(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
¼ cup(s)
Instructions
1
Place the oven rack in the center of the oven; preheat the oven to 425ºF. Lightly spray both sides of the tortillas with cooking 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.
2
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.
3
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.
4
Yields 1 filled tortilla cup.
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