Huevos Rancheros with Queso Fresco Recipe
Get the Recipe:
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.
Preparation
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Kitchen Notes
Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.
Nutritional Information
Calories:
340 (26% from fat)
Fat:
9.8g (sat 3.2g,mono 2.7g,poly 1g)
Protein:
15.7g
Carbohydrate:
37.8g
Fiber:
6.1g
Cholesterol:
222mg
Iron:
2.1mg
Sodium:
970mg
Calcium:
153mg
Egg, Bean, Cheese Tortilla / Egg Breakfast Quesadilla / Egg Tortilla Wrap Recipe - Eat Simple Food
Recipe:
Talk about a fast and easy game changing breakfast, lunch, or snack: enter the healthy and delicious egg, cheese, and black bean quesadilla breakfast recipe - made with tortillas, greens, salsa, and any favorite fillings. Eat in 5 minutes!
At the basis of this tortilla and egg breakfast quesadilla / wrap are some wilted greens (arugula or spinach) for health and an egg cracked and dropped into the greens. Then the tortilla is laid on top of the egg and smashed down into it to cover it all over.
It's basically an egg, bean, and cheese tortilla sandwich or warm egg taco. Others call these egg and tortilla wraps, egg tortilla hack, tortilla eggroll, or tortilla breakfast wrap.
How To Make An Egg Tortilla Breakfast Quesadilla
Bring an 8 or 10 skillet to medium high heat and add a little oil. Add greens and a wee bit of salt and cook until wilted.
No mixing bowl is necessary, simply crack the egg directly in the middle of the pan in the center of the wilted greens.
Lay the tortilla on top and smash the egg while rotating the tortilla to get it covered all over by the smashed egg. Cook for ~ 1 minute or until egg and greens stick to the tortilla.
Then the egg and tortilla wrap is flipped over (with tongs or a spatula) and the other (empty) side is filled with strained black beans, cheese, and salsa.
The egg and tortilla quesadilla are cooked for ~ 1 minute more or until the outside browns perfectly and has a beautiful crunch.
On The Go Breakfast Quesadilla Recipe
This fast and easy breakfast, brunch, snack, or lunch egg and tortilla wrap is a go to recipe for getting something healthy into your tummy fast.
Confession: I LOVE egg and tortilla wraps. They are so fast, healthy, easy, and versatile. But also, they travel well!
Not ready to eat yet? Cool the quesadilla uncovered on a plate in the refrigerator. Wrap the breakfast quesadilla in aluminum foil.
We take this easy quesadilla recipe on planes, car trips, picnics, to the beach, and on hiking trips.
Fillings for An Egg Quesadilla Recipe include:
• More protein - beans, ham, bacon, prosciutto, leftover ground beef or chicken. Use two eggs instead of one. Use your favorite beans: kidney, black, pinto, garbanzo beans.
• Greens - easy packaged spinach or arugula come to mind because they cook very fast. Kale, swiss chard, or collards would be excellent.
• Herbs - a pinch of thyme, rosemary, basil, parsley, etc.
Spice it up with cayenne pepper, hot sauce, salsa, or sambal olek or sriracha
• Vegetables - keep your egg quesadilla healthy by adding peppers, tomatoes, or mushrooms.
• Cheese - Colby jack is my favorite for melting, but any cheese will work: cheddar, feta cheese, mozzarella cheese, goat cheese, sour cream, etc...
•Avocado, Guacamole
Troubleshooting Egg Tortilla Breakfast Quesadillas
Wraps not brown on the outside? Be patient kemosahbee. The egg wrap probably just needs more time cooking. If all else fails, turn up the heat and add a little butter. Butter browns fast and burns even faster, so watch it carefully.
Soggy egg tortilla wrap? Make sure to strain the filling ingredients of any liquid. For example, black beans need to be strained and also a runny salsa may need to be strained.
Having trouble flipping the egg quesadilla? Get zen. You got this! Use tongs or a spatula. If all else fails, remove the egg tortilla pan from the heat, let it cool a bit and grab it carefully with your fingers.
Serves 1
Ingredients:
• 2 tsp olive oil
• 8 flour tortilla
• 1 cup greens (spinach or arugula)
• 1 egg
• ⅓ cup black beans, strained
• ⅓ cup colby jack cheese
• ⅓ cup salsa
• salt to taste
• black pepper to taste
Instructions
• Bring an 8-10 skillet to medium high heat. When warm add a little bit of olive oil (~ 2 tsp).
• Add greens (spinach or arugula) and a pinch of salt and cook ~15 seconds or until greens wilt but are still vibrant in color.
• Add one egg and salt and pepper the egg.
• Smash an 8 tortilla into the pan and move it around so the egg and greens coats the bottom side. Cook for ~ 1 minute or until egg is cooked through.
• Flip tortilla and add black beans, cheese, and salsa to the middle and more towards one side since it will be folded in half.
• Cook ~ 1 - 1 ½ minutes or until the tortilla is lightly browned. Fold in half.
Viola! Tortilla egg, cheese, and bean quesadilla or as I prefer to call warm taco :). Happy eating! Beckie