Healthy Huevos Rancheros

Hi all!  Jennifer from The Chronicles of Home here, back with another healthy breakfast-for-dinner idea for you (remember that sweet potato hash from a little while back?).  This time it's Healthy Huevos Ranchos.

I actually had plans to make these huevos rancheros for breakfast last weekend on my husband Scott’s birthday.  Anytime we have breakfast out somewhere and huevos rancheros or some kind of breakfast burrito is on the menu, there’s a pretty good chance that’s what he orders.  So I wanted to make him something a little special for his birthday...but, wouldn’t you know, I came down with another bad cold.  And Scott wound up getting up with our daughters on his birthday morning so I could sleep in.  What a guy!

I decided to repurpose the huevos rancheros as dinner a few nights later instead and they were a perfect breakfast-for-dinner meal.  Hearty and filling and delicious!  As we were eating dinner I said, “This is what I’m going to send to Megan for my Honey We’re Healthy post this week.”  And Scott said, “These are healthy???”  Apparently they taste just indulgent enough to be sneaky-healthy!

A few notes on the ingredients.  You can use corn tortillas, which are the classic choice for huevos rancheros.  I used organic whole wheat because my store was out of corn the day I was shopping.  Refried beans can be quite good for you and also really not good for you.  Make sure you read your ingredients.  I used 365 Organic Refried Pinto Beans, which were high in protein and fiber, low in fat (1.5 g per 1/2 cup), and really flavorful.  If you like spice, a good splash of hot sauce on these would be great!

Healthy Huevos Rancheros - serves 6

Ingredients

2 tbsp. grapeseed oil, divided

1 medium yellow onion, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

2 garlic cloves, crushed

2 large tomatoes, chopped (about 2 cups)

1 tsp. cumin

1/2 tsp. salt

1 c. chicken broth

6 whole wheat flour tortillas

cooking spray

6 eggs

15-oz. can refried beans

2 avocados, large-diced

Preheat oven to 350º.

Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add onion and saute until translucent, about 5 minutes.  Add red and yellow peppers and garlic and cook 2 minutes more.  Add tomatoes with their seeds and juices, cumin, and salt and cook until tomatoes start to break down, about 5 minutes.  Add chicken broth and increase heat to high to bring to a boil.  Lower heat and simmer uncovered until thickened, about 15 minutes.

Arrange tortillas in a single layer on two baking sheets.  Spray lightly with cooking spray.  Place in the oven until starting to puff, about 5 minutes.  Turn heat off and leave in oven to keep warm.

Heat remaining tbsp. of oil in a large nonstick skillet.  Crack the eggs into the hot oil and fry until whites are set, then flip carefully and remove from the heat.

Put the refried beans in a microwave safe bowl and microwave until warm, about 2 minutes.

Put one tortilla on each of 6 plates.  Spread with beans and top with an egg.  Spoon sauce around the egg and top with avocado.

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Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!