Chipotle Huevos Rancheros
  • 1/2tablespoon canola oil
  • 1/2cup chopped red onion
  • 1/2cup chopped green pepper
  • 6 eggs
  • 2tablespoons flour
  • 1/4cup low-fat sour creamplus additional for garnish
  • 2teaspoons minced chipotle chili
  • 1teaspoon adobo sauce
  • 1cup grated low-fat cheddar cheese
  • 3/4cup black beans, rinsed and drained
  • 1/4cup chopped fresh cilantro
  • 46-inch corn tortillas
  • 1teaspoon canola oil
  • Prepared salsafor garnish
  • Fresh cilantro sprigsfor garnish
  1. Preheat oven to 375º. In a medium pan, heat oil and sauté onion and green pepper until tender, 3–4 minutes. In a medium bowl, beat together 2 eggs, flour, sour cream, chipotle chili, and adobo sauce. Stir in cheese, beans, cilantro, and cooked vegetables.
  2. Spray the bottom of a 1-quart glass pie dish with nonstick cooking spray and layer with corn tortillas, overlapping. Pour egg mixture over tortillas and bake for 25 minutes, until eggs are set.
  3. About 5 minutes before pie is done, fry remaining 4 eggs in 1 teaspoon canola oil in a large skillet over medium heat, until set. Remove pie from oven and top with fried eggs. Cut into wedges and serve hot, garnished with sour cream, salsa, and fresh cilantro.