Huevos Rancheros

Nutrition:
4 (serving size is 1 egg, 1 tortilla, ¼ cup beans, 1/3 cup salsa plus toppings)

Calories: 334
Total Fat: 13.5 g
Saturated Fat: 3.0 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 7.5 g
Cholesterol: 174 mg
Sodium: 309 mg
Total Carbohydrate: 37 g
Dietary Fiber: 10 g
Sugars: 9 g
Added Sugars: 0 g
Protein: 17 g

Ingredients:

Salsa Ingredients

1 teaspoon canola oil OR 1 teaspoon corn oil
1/2 cup diced yellow onion (1 small)
1/2 cup diced poblano pepper (1 large), seeds and ribs discarded
1 small fresh jalapeño pepper (seeds and ribs discarded, minced)
1 1/2 teaspoons minced garlic
1 14.5-ounce can no-salt-added crushed tomatoes (fire-roasted preferred)
2 tablespoons water
1/4 teaspoon salt

Huevos Rancheros Ingredients
1 teaspoon canola oil OR 1 teaspoon corn oil
4 large eggs
4 6-inch corn tortillas (warm)
1 15.5-ounce can no-salt-added black beans (rinsed, drained)
1/4 cup shredded low-fat 4-cheese Mexican blend
1 small avocado (quartered, sliced)
2 tablespoons chopped, fresh cilantro (optional)
1 medium lime (cut into 4 wedges, optional)

Directions:

In a medium saucepan, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until almost soft, stirring frequently. Cook the poblano and jalapeño peppers for 2 minutes, stirring frequently. Stir in the garlic. Cook for 1 minute. Stir in the tomatoes, water, and salt. Bring to a boil. Reduce the heat to low. Simmer for 5 minutes. Remove from the heat. Cover to keep warm.
In a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the eggs for 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
Place a tortilla on each plate. Top each tortilla with the beans and an egg. Being careful not to break the yolk, gently top each egg with the warm salsa, cheese, and avocado slices.
Sprinkle each serving with the cilantro. Serve with a lime wedge.

Original Recipe: American Heart Association