Easy Huevos Rancheros

With crowd-pleasing flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch. 

Products you'll need:

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

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Ingredients

  • 4 each corn tortillas (6-inch / 15 cm)
  • 2 tsp (10 mL) canola oil
  • 4 tsp (20 mL) butter
  • 4 each eggs
  • 1 pinch salt
  • 1 pinch black pepper
  • 3/4 cup (185 mL) canned refried beans
  • 1 cup (250 mL) PACE® Chunky Mild Salsa, divided
  • 2 tbsp (30 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh cilantro

Directions

  1. Preheat oven to 400˚F (200˚C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp.
  2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired. 
  3. Stir together refried beans and 1/4 cup (60 mL) salsa until blended; spread evenly over each tortilla. Top with fried egg and remaining salsa. Drizzle with sour cream and sprinkle with cilantro.

Recipe tips

  • Top with your favourite ingredients such as avocado or green onion.
  • Don’t like sunny side up eggs? This recipe will taste delicious with scrambled or poached eggs.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 260
Fat 13 g
Saturated Fat 5 g
Cholesterol 200 mg
Sodium 870 mg
Carbohydrate 25 g
Dietary Fibre 5 g
Protein 11 g
Calcium 9 %DV

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