Baked Bean Huevos Rancheros
Vegetarian Times Issue: April 1, 2008 p.32
No need to wait till next summer’s cookout to use those extra cans of baked beans. A couple of cans of beans, plus a package of soy sausage, and a jar of prepared salsa are at the heart of this Mexican breakfast dish. To save time, simply transfer the bean mixture to a plate, wipe out the skillet, and fry the eggs for a dish that comes together in under 20 minutes.
Directions
- Preheat oven to 425°F. Coat 8-inch glass baking dish with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add soy chorizo, and cook 2 minutes. Stir in salsa and chipotle, and cook 3 minutes more. Add beans, and bring mixture to a simmer. When hot, transfer to prepared baking dish.
- Crack eggs over bean mixture, and bake 13 to 15 minutes, or until eggs are set. Sprinkle with cilantro, and serve with tortillas.
ingredient list
Serves 6
- 2 Tbs. canola oil
- ½ 12-oz. pkg. soy chorizo sausage, such as Soyrizo
- 1 cup prepared salsa
- 1 canned chipotle chile in adobo sauce, drained and minced
- 2 15-oz. cans baked beans, drained
- 6 large eggs
- 2 Tbs. chopped cilantro
- 6 warm corn tortillas
Nutritional Information
Per SERVING:
| Calories |
384 |
| Protein |
19g |
| Total fat |
15.5g |
| Saturated fat |
2.5g |
| Carbs |
55g |
| Cholesterol |
212mg |
| Sodium |
875mg |
| Fiber |
12g |
| Sugars |
12g |
Log In + start saving recipes
Add a comment
