Delicious Living
  • 1/2 tablespoon canola oil
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green pepper
  • 6 eggs
  • 2 tablespoons flour
  • 1/4 cup low-fat sour cream (plus additional for garnish)
  • 2 teaspoons minced chipotle chili
  • 1 teaspoon adobo sauce
  • 1 cup grated low-fat cheddar cheese
  • 3/4 cup black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 4 6-inch corn tortillas
  • 1 teaspoon canola oil
  • Prepared salsa (for garnish)
  • Fresh cilantro sprigs (for garnish)

Chipotle Huevos Rancheros

Staff | Delicious Living
  • Serves: 4 people

Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce, available in most groceries. Serve with a tomato-cucumber salad.

  1. Preheat oven to 375º. In a medium pan, heat oil and sauté onion and green pepper until tender, 3–4 minutes. In a medium bowl, beat together 2 eggs, flour, sour cream, chipotle chili, and adobo sauce. Stir in cheese, beans, cilantro, and cooked vegetables.
  2. Spray the bottom of a 1-quart glass pie dish with nonstick cooking spray and layer with corn tortillas, overlapping. Pour egg mixture over tortillas and bake for 25 minutes, until eggs are set.
  3. About 5 minutes before pie is done, fry remaining 4 eggs in 1 teaspoon canola oil in a large skillet over medium heat, until set. Remove pie from oven and top with fried eggs. Cut into wedges and serve hot, garnished with sour cream, salsa, and fresh cilantro.
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