Huevos rancheros in tortilla cups
2
Point(s)
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Fun and flavor-packed, this recipe puts a tasty spin on a breakfast and brunch favorite. For many Americans, these ranch-style eggs were the first wave of the Mexican food craze of the seventies and early eighties. In this pretty presentation, the eggs are spooned into free-form crisp tortillas. If you prefer a soft tortilla, simply stack the tortillas, wrap them in foil, and warm in a 350°F oven until heated through. To serve, place the tortillas flat on plates and spoon the huevos rancheros on top. 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
Corn tortilla(s)
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 chile peppers
½ cup(s), mild, diced
Hot pepper sauce
3 Tbsp, or to taste
Ground cumin
¾ tsp
Cilantro
3 Tbsp, chopped
Egg(s)
4 large egg(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
¼ cup(s)