In honor of Cinco de Mayo, I'm offering up my own spin on Huevos Rancheros. This is a lightened-up version that's great for breakfast, lunch or dinner. The fresh salsa is a refreshing alternative and really brightens up an otherwise heavy dish.

Ingredients

2 serv.

cherry tomatoes, diced↗1⁄2 cup
red onions, diced↗2 tablespoons
fresh cilantro, chopped↗2 tablespoons
fresh jalapeno peppers, minced↗2 teaspoons
fresh lime juice↗1 teaspoon
olive oil↗1 teaspoon
small corn tortillas↗2
refried beans, fat free (spicy)1⁄2 cup
eggs↗2
reduced-fat Mexican cheese blend↗1⁄4 cup
avocado, sliced↗1⁄2
low-fat sour cream↗2 tablespoons
salt and pepper

Step-by-step instructions

1
For the salsa, mix the tomatoes, red onion, cilantro, jalapeno pepper, lime juice and olive oil in a small bowl. Season with salt and pepper and set aside.
2
Toast the corn tortillas (I put them right in the toaster oven and they crisp up perfectly even).
3
Fry eggs until over-easy.
4
To assemble, top each tortilla with beans, egg and cheese. Broil until cheese melts. Finish with avocado, salsa and sour cream.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App