Rancher's eggs

Name: Rancher's eggs
Cuisine: American, TexMex
Ingredients: Corn tortilla, 6 x 6-inch tortilla(s); Black beans, low-sodium, 15 oz(s), rinsed and drained; Cumin, ground, 1 tsp(s); Eggs, 6 large, or 1 1/2 cups egg substitute; Cheddar cheese, reduced-fat, shredded, ½ cup(s), or cheddar and Monterey Jack cheese blend; Salsa, 6 tbsp(s)

7 steps

Updated at: Sun, 28 Jan 2024 17:45:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories374 kcal (19%)

Total Fat9.1 g (13%)

Carbs49.4 g (19%)

Sugars2.3 g (3%)

Protein24.5 g (49%)

Sodium244.7 mg (12%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Corn tortilla

6 x 6-inch tortilla

15 ozBlack beans

low-sodium, rinsed and drained

1 tspCumin

ground

6Eggs

large

½ cupCheddar cheese

reduced-fat, shredded, or cheddar and Monterey Jack cheese blend

6 TbspSalsa

Instructions

Step 1

Heat oven to 350°F. Spray 6 (8-ounce) custard cups with cooking spray and place on a cookie sheet.

Step 2

Place tortillas in the microwave and heat for about 25 seconds or until they are warm and flexible. Gently press a tortilla into each cup. Spray the tops of the tortillas with cooking spray.

Step 3

Place beans in a small bowl and mash coarsely with a fork or potato masher. Add cumin and stir until combined.

Step 4

Spoon the bean mixture into tortillas, dividing evenly. Crack 1 egg into each tortilla on top of the beans.

Step 5

Place cookie sheet with egg cups in the oven and bake for about 24 to 27 minutes, or until the egg whites are set and the yolks are soft.

Step 6

Sprinkle each egg with cheese and return to oven for an additional minute or until the cheese is melted.

Step 7

Remove eggs from oven and run a table knife around the tortillas to loosen them from the custard cups. Then transfer to plates. Top with fresh salsa and serve immediately.