Prep Time 20 min
Cook Time 20 Min
Servings 4 servings
Difficulty Easy

Ingredients

  • Salsa Roja
  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 2 to 3 serrano chilies
  • 2 large tomatoes
  • 2 tsps. fresh lime juice
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/4 cup chopped cilantro leaves
  • Huevos Rancheros
  • 6 tsps. Crisco® Pure Vegetable Oil
  • 4 (6-inch) corn tortillas
  • 1/2 cup prepared refried beans
  • 4 large eggs
  • Sliced avocado and crumbled queso fresco

Directions

  • Step 1

    For Salsa, HEAT oil in small saucepan. Add onion and chilies. Cook 2 to 3 minutes or until soft. Add tomatoes, lime juice, cumin, salt and chili powder. Simmer 10 minutes. Keep warm until ready to serve. Stir in cilantro just before serving.

  • Step 2

    For Huevos Rancheros, HEAT oven to 250°F. Heat 1 teaspoon oil in large skillet over medium-high heat. Cook 1 tortilla, 1 1/2 to 2 minutes per side, until crispy. Repeat to cook remaining tortillas. Spread refried beans on tortillas. Place on baking sheet and keep warm in oven until eggs are ready.

  • Step 3

    ADD 2 teaspoons oil to skillet. Cook eggs to desired doneness over medium-high heat. Top each prepared tortilla with 1 tablespoon salsa and 1 egg. Top with more salsa. Serve with avocado slice and queso fresco.

Serving size
(1/4 of recipe)

  • Calories 300
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 210mg
  • Sodium 510mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 6g
  • Sugars 4g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet