Huevos Rancheros

Prep: 5 minutes; Cook: 19 minutes

Ingredients:
1 (14.5-ounce) can no-salt added tomatoes, undrained and chopped (diced tomatoes work perfectly)
1 (15-ounce) can no-salt-added black beans, drained
1 (4.5-ounce) can chopped green chilies, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon black pepper

2 (6-inch) corn tortillas
2 large eggs
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped green onions

Directions:
1. Combine first 8 ingredients (tomatoes through pepper) in a non-stick skillet; bring to a boil. Cover, reduce heat to low; simmer 10 minutes.
2. Warm tortillas according to package directions.
3. Break each egg into a custard cup, and slip egg from cup into tomato mixture. Cover and simmer 7 minutes or until eggs are done; remove eggs with a slotted spoon to a small plate. Place each tortilla on an individual plate; top each with half of tomato mixture and 1 egg. Sprinkle each with 1-tablespoon cheese and 1 tablespoon green onions. Yield: 2 servings.

Nutrient information: Calories 312. Fat 8g (sat 2.6g, mono 2.6g, poly 1.4g); Protein 19.6g; CARB 44g; Fiber 7.9g; CHOL 217mg; Iron 4.9mg; Sodium 1472mg; Calcium2 26mg.

Kaye’s note: This is a good recipe, but may be difficult to tolerate if newly out of surgery. I find myself eating the egg and beans/tomatoes, but not the tortilla.