Huevos Rancheros Nests

[ad_1] <img width="800" height="450" src="https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-1024x576.jpg" class="attachment-large size-large wp-post-image" alt="Four small bowls containing breakfast tortilla bowls are arranged on a wooden board. Each bowl is filled with a tortilla, eggs, cheese, vegetables, and green onions. Surrounding items include salsa, crumbled cheese, fresh green onions, and two spoons—perfect for a twist on huevos rancheros. MyFitnessPal Blog" decoding="async" srcset="https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-1024x576.jpg 1024w, https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-300x169.jpg 300w, https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-768x432.jpg 768w, https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-420x236.jpg 420w, https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-270x152.jpg 270w, https://blog.myfitnesspal.com/wp-content/uploads/2019/04/Huevos-Rancheros-Bites-21-752x423.jpg 752w" sizes="(max-width: 800px) 100vw, 800px" /> Lively time: quarter-hour Complete time: half-hour

Tortillas make the proper nests to carry beans and eggs on this intelligent spin on the much-loved Mexican breakfast. Making your personal refried beans takes simply minutes, and also you’ll reduce out loads of the sodium and fats sometimes present in canned variations.

Elements

1 1/2 tbsp olive oil 1 yellow onion, diced 1 1/4 tsp floor cumin 1 medium garlic clove, minced 1 (15-ounce/425g) can no salt added black beans, drained and rinsed 4 (6-inch/15-cm) corn tortillas 4 giant eggs 1/4 cup (57g) tomato or tomatillo salsa 1/4 cup (28g) cotija cheese, crumbled 2 inexperienced onions, chopped

Instructions

Preheat oven to 375°F (190ºC). Spray 4 10-ounce (295ml) oven-safe ramekins with cooking spray and place on a small baking sheet. Wrap tortillas in plastic wrap (or use the bag they got here in) and microwave till pliable, 25 seconds. (Alternatively, warmth the tortillas over medium warmth in a nonstick pan.) Brush each side of the tortillas with 1 1/2 tsp of oil and gently push the tortillas into the ramekins (the tortilla will overlap on itself in locations, that is advantageous); put aside.

Warmth the remaining tbsp of oil in a medium sauté pan over medium warmth. Add onion and sauté till evenly browned, 3 minutes. Add garlic and cumin and cook dinner till aromatic, 20 seconds. Add the beans and three/4 cup water, mash with a potato masher and simmer, stirring sometimes, till thickened, 3 minutes.

Spoon the beans into the tortilla shells. Crack an egg into every ramekin, spoon the salsa over the eggs, and sprinkle with cheese and inexperienced onions. Bake the ramekins till the egg white and prime of the yolks are set, 12–quarter-hour for runny yolks, 20 minutes for yolks which can be almost set; serve instantly.

Serves: 4 | Serving Measurement: 1 ramekin (1 tortilla, 1/4 cup beans, 1 egg, 1 tbsp salsa, 1 tbsp cotija)

Vitamin (per serving): Energy: 324; Complete Fats: 14g; Saturated Fats: 4g; Monounsaturated Fats: 6g; Polyunsaturated Fats: 2g; Ldl cholesterol: 194mg; Sodium: 296mg; Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 4g; Protein: 16g