Weekday Huevos Rancheros

Huevos rancheros may seem too decadent or time-consuming for a weekday meal, but this recipe not only makes it possible, but also healthy and delicious. Packed with protein and B vitamins, eggs are a great breakfast choice. They keep you feeling full, which studies show may help with weight loss. Plus, beans add fiber, protein and bone-protecting calcium, magnesium, iron and zinc to your diet.
 
To make this recipe you will need a small pot or saucepan and a non-stick skillet (depending on how you decide to cook your eggs). 
 
Nutrition information (per serving)*: Calories (433); Total Fat (7.5g); Carbohydrates (66g); Sodium (352mg); Sugar (2g); Fiber (21g); Cholesterol (168mg); Protein (28g)

1 15-ounce can black beans 
1/2 tsp. ground cumin 
1/4 cup salsa 
2 eggs 
2 corn tortillas 
2 Tbsp. grated cheese 

1. Heat beans. In a small pan or in the microwave, heat the black beans (with their juices), cumin and salsa.
2. Cook eggs and toast tortillas. Cook the eggs your favorite way and lightly toast the corn tortillas. 
3. Plate and top. Place the tortillas on plates and top each with half the beans, 1 egg, 1 Tbsp. cheese each and a little more salsa if you like.

• To cut back on salt and fat in your diet, and make your huevos rancheros as healthy as possible, look for low-fat Mexican cheese blends, low-sodium canned beans, salsa and tortillas. People who are taking corticosteroids to treat rheumatoid arthritis need to be especially careful about their salt-intake because these medications can cause the body to hold onto excess sodium.  
• You can cook your eggs any way you like, but traditional huevos rancheros are served with fried or poached eggs so the runny yolk can mix in with the salsa and beans. Poaching eggs is actually easier than you may think. Crack each egg into a small bowl or measuring cup and gently tip them in to just barely boiling water. Cook for about 3 to 4 minutes or until white is set and yolks are still runny. Use a slotted spoon to scoop out each egg and serve atop your beans, cheese and salsa.  
• To warm your tortillas, wrap them in a paper towel and then wrap in aluminum foil and bake briefly in the oven. Or heat in a skillet until warm and slightly browned on each side.  

 
 
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.