nutritional information

Per Serving (2 enchiladas):

  • Calories: 260
  • Protein: 17 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Cholesterol: 280 mg
  • Sodium: 748 mg
  • Fiber: 6 g
  • Sugar: 4 g
Gluten-Free

Huevos Rancheros Enchiladas

Huevos Rancheros Enchiladas

Serves 6

  • 10 medium eggs
  • ½ cup chopped onion
  • 1 tsp. ground cumin
  • 1 ½ cups cooked pinto beans
  • 1 tsp. minced garlic
  • 1 cup water or vegetable broth
  • 1 cup cooked brown rice
  • 1 ½ cups prepared salsa
  • ½ cup reduced-fat Monterey jack cheese

1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired. Heat 8-inch nonstick skillet coated with cooking spray over medium heat. Pour 1/4 cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.

2. Wipe out skillet, coat with cooking spray, and heat over medium heat. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some of beans to thicken sauce, add cooked brown rice and 1/2 cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.

3. Roll 1/4 cup filling in each egg crêpe, and place in large baking dish coated with cooking spray. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.

October 2013 p.47

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comments

Huevos is Spanish for eggs. so I dot have a problem with this recipe actually containing eggs.

Katie mcgill - 2014-02-18 20:37:56

yummmmmmmmmmmmmmmmm

Julie - 2014-02-05 17:04:16

Great looking recipe! Will be trying this very soon. Thanks VT!

Robyn - 2014-02-04 21:05:23

A friend made this for brunch this past weekend and we loved it! I got the recipe from her, came home and subscribed to Vegetarian Times. Can hardly wait for the magazine to start arriving. This recipe is being passed on to my daughter-in-law who has celiac disease and must eat gluten free. This is a delicious recipe and easily added to, modified, etc. with different ingredients. I use pepper jack cheese for more of a kick.

Karen Brooks - 2013-12-14 00:39:34

I made this for sunday brunch - delish! It was a hit. I added some shredded lettuce and grated carrot inside the enchiladas to get in some fresh veg and topped with homemade guacamole (after baking) instead of cheese. Yummy

Melissa - 2013-12-09 22:55:53

vegetarian times! 10 medium eggs?!! come on!

ough - 2013-12-07 19:03:46

10 eggs ? Seriously sub tofu for them....healthier and mote compassionate.

Cindy Evans - 2013-12-07 01:23:46

since when are eggs healthy?

lea - 2013-12-06 22:18:59

Very tasty! Made these in a pinch tonight for dinner since I had most everything on hand. The only thing I didn't have was cooked rice; I subbed cooked quinoa and it tasted great! A definite addition to the recipe collection. Thanks!

Kristen - 2013-10-20 23:32:07

Thought you would enjoy this, Peggy at work makes it all the time and loves it

Katherine - 2013-10-05 03:51:50

Yes, 4 stars, it was very good, though my 8 year old would not eat it.

Keala - 2013-09-23 21:04:10

I would rate this recipe with 4 stars, but it's not at all obvious how to.

Tiller - 2013-08-29 21:19:06

A really tasty recipe thanks. I must admit I changed it slightly by adding thinly sliced red, green and yellow bell pepper to the onion, and a heaped teaspoon of paprika (the more rustic the paprika the better), plus I just used a sachet of vegetable stock, not broth. Once again, thanks. It was delicious. 5*

Tiller - 2013-08-23 00:32:19