Ingredients
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4
-
-
1/2
-
1 - 2
-
1
-
4
-
1/4
-
1/4
-
-
1/4
-
-
-
-
-
Directions
Huevos Rancheros Tostada, This lovely recipe, from Cooking Light, is great served with a fruit salad. Good for breakfast or dinner!, This was so easy to make and so delicious. A great vegetarian breakfast or brunch dish that I’ll be making again and again. I loved that the eggs cook in the sauce and that you don’t have to fry them in a separate pan. So good!
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Steps
|
1
Done
|
Preheat Oven to 450*f. |
|
2
Done
|
Lightly Coat Both Sides of the Tortillas With Cooking Spray, and Place on Baking Sheet. Bake at 450*f. For 5 Minutes on Each Side, or Until Tortillas Are Crisp. |
|
3
Done
|
Meanwhile, Combine the Picante Sauce, Ketchup, and Pinto Beans in a Large Nonstick Skillet. Bring to a Simmer Over Medium High Heat, Stirring Frequently. |
|
4
Done
|
Make Small Wells in the Bean Mixture With a Wooden Spoon 2" Apart. |
|
5
Done
|
Break a an Egg Into Each Well, and Sprinkle Evenly With Salt. |
|
6
Done
|
Cover and Cook 5 Minutes or Until Egg Is Desired Doneness. |
|
7
Done
|
Place One Tortilla on Each of 4 Plates, and Top Each Serving With 1/2 Cup Bean Mixture and 1 Egg. |
|
8
Done
|
Sprinkle Each Serving With 1 Tbls. Cheddar Cheese, If Using, 1 Tbls. Chopped Cilantro and a Dash of Hot Sauce, If Desired. Enjoy! |
