Cheesy Huevos Rancheros

Unable to load

17 Ingredients

Number of servings

4

1 avocado, thinly sliced
1 tomato, finely chopped
1/2 cup coriander sprigs
1 Lebanese cucumber, finely chopped
1 small brown onion, finely chopped
2 spring onions, thinly sliced
2teaspoons lime juice
1 lime, wedges (to serve)
2tablespoons olive oil
1teaspoons ground cumin
4 multigrain tortillas
4 free range eggs
1 cup coarsely grated tasty cheese
400grams no added salt dicedtomatoes
2tablespoons chipotle sauce
400grams pinto beans, rinsed, drained
2 cloves garlic, crushed

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 200°C.

Step 2 of 6

Heat 1 tbs oil in a large frying pan over medium-high heat. Add brown onion, garlic and cumin and cook for 5 minutes, stirring, or until softened. Add beans, sauce and canned tomatoes and cook for 10 minutes, stirring occasionally, or until thickened and heated through. Remove from heat, cover and keep warm.

Step 3 of 6

Meanwhile, place tortillas on a baking tray and scatter over cheese. Bake for 10 minutes or until cheese melts and tortillas are slightly crisp.

Step 4 of 6

Combine cucumber, tomato, spring onion, lime juice and 2 tsp oil in a bowl. Season.

Step 5 of 6

Heat remaining oil in a separate non-stick frying pan over medium-high heat. Crack eggs into pan and fry for 3-4 minutes or until cooked to your liking.

Step 6 of 6

Place tortillas on serving plates and top each with bean mixture, egg, avocado, cucumber salsa and coriander. Serve with lime wedges.