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Easy Huevos Rancheros

Made With:

Sauces/Gravies

Chunky Salsa Medium - 2 Pack

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Medium. Packed 2 jugs to a case.

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Tip

Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 tbsp (7 mL) sour cream and sprinkle with 1/2 tbsp (7 mL) cilantro.

Total Time

25 min.

Serving & Size

1 12th recipe

Yields

With crowd-pleasing Mexican flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Corn tortillas (6-inch/15 cm)
Canola oil 2 tbsp 30  mL
1. Preheat oven to 400°F (200°C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp.
Weight Measure
Butter 1 cup 60  mL
Eggs 12 12 
Each salt and pepper 1 tsp mL
2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired.
Weight Measure
Refried black beans 2 cups 560  mL
Pace® Mild Chunky Salsa, divided 3 cups 750  mL
Sour cream 1 cup 75  mL
Fresh cilantro, finely chopped 1 cup 75  mL
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