Sunday, July 17, 2011

Huevos Rancheros

Huevos Rancheros is one of my favorite breakfast dishes and fortunately is also naturally gluten free. This recipe is a healthy version of the classic and could me made for any time of the day. By omitting the cheese and sour cream this dish also becomes casein free. I hope that you find this recipe helpful.

Here is how:
1. In a non-stick skillet combine:
- 1 (14.5 oz.) can chopped tomatoes (undrained)
- 1 (15 oz.) can black beans (drained)
- 1 jalapeno pepper (minced)
- 2 Tbs. fresh cilantro (chopped)
- 2 tsp. chili powder (make sure it is a blend with no gluten containing binders)
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper

2. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes.

3. Warm 2 corn tortillas according to the package directions.

4. Break 2 eggs into 2 custard cups and slip the eggs from the custard cups into the tomato mixture. Cover and simmer for 7 minutes or until the eggs are done. Remove the eggs with a slotted spoon.

5. Place the tortillas on individual plates; top with half of the tomato mixture and 1 egg. Sprinkle with low fat cheddar cheese, some chopped avocado and a dallop of light sour cream.

Here is to breakfast dishes with style and flavor! xo

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