Huevos Rancheros Enchiladas
Need a gluten free and lacto ovo vegetarian main course? Huevos Rancheros Enchiladas could be a spectacular recipe to try. This recipe serves 6 and costs $1.06 per serving. One portion of this dish contains approximately 17g of protein, 11g of fat, and a total of 266 calories. It is a rather inexpensive recipe for fans of Mexican food. This recipe is liked by 795 foodies and cooks. Head to the store and pick up cooked brown rice, onion, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. Similar recipes include Huevos Rancheros Enchiladas, Huevos Rancheros (Rancheros Eggs), and Huevos Rancheros.
Servings: 6
Ingredients:
1 cup cooked brown rice
10 medium eggs
1 tsp. minced garlic
1 tsp. ground cumin
½ cup reduced-fat Monterey jack cheese
½ cup chopped onion
1 ½ cups cooked pinto beans
1 ½ cups prepared salsa
1 cup water or vegetable broth
Equipment:
whisk
bowl
frying pan
paper towels
baking pan
Cooking instruction summary:
1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired. Heat 8-inch nonstick skillet coated with cooking spray over medium heat. Pour 1/4 cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.2. Wipe out skillet, coat with cooking spray, and heat over medium heat. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some of beans to thicken sauce, add cooked brown rice and 1/2 cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.3. Roll 1/4 cup filling in each egg crêpe, and place in large baking dish coated with cooking spray. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.
Step by step:
1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired.
2. Heat 8-inch nonstick skillet coated with cooking spray over medium heat.
3. Pour 1/4 cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.
4. Wipe out skillet, coat with cooking spray, and heat over medium heat.
5. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft.
6. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some of beans to thicken sauce, add cooked brown rice and 1/2 cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.
7. Roll 1/4 cup filling in each egg crêpe, and place in large baking dish coated with cooking spray.
8. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese.
9. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.
Nutrition Information:
covered percent of daily need
