This just sounds so good! 
From the Whole Foods newsletter -
Huevos Rancheros Cups
This version of huevos rancheros, the classic hearty Mexican dish of fried tortillas and eggs, features a whimsical presentation of tortilla-shaped cups filled with eggs and beans. Great for brunch, or just a fun way to entice your kids to eat beans and eggs!
Serves 8
8 (5-inch) corn tortillas
Canola oil spray
1 (15-ounce) can refried beans
8 large eggs
1/2 cup salsa
1/4 cup queso fresco or other fresh cheese, crumbled
1/4 cup chopped fresh cilantro
1 avocado, sliced (optional)
2 slices cooked bacon, crumbled (optional)
Preheat oven to 350°F and oil a standard 12- cup muffin tin.
Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds on each side, just until they are soft and pliable. Spray each warm tortilla with canola oil on both sides. Press and fold each tortilla into a muffin cup. Place a small ball of foil in the center to hold in sides of tortillas. Bake 5 minutes.
Remove foil and add 2 tablespoons refried beans to each corn tortilla cup, pressing them down into bottom of cup. Make an indentation in the center of the refried beans and carefully crack an egg into each indentation. Bake in the middle of the oven until whites are just set, about 15 minutes.
Remove tortilla cups from the muffin pan carefully, using 2 spoons or small spatulas. Top with a spoonful of salsa and sprinkle with queso fresco, cilantro, avocado and crumbled bacon. Serve immediately.
Nutrition Info
Per serving (1 Huevos Rancheros Cup/190g-wt.): 240 calories (110 from fat), 13g total fat, 3g saturated fat, 12g protein, 26g total carbohydrate (6g dietary fiber, 1g sugar), 220mg cholesterol, 420mg sodium
From the Whole Foods newsletter -
Huevos Rancheros Cups
This version of huevos rancheros, the classic hearty Mexican dish of fried tortillas and eggs, features a whimsical presentation of tortilla-shaped cups filled with eggs and beans. Great for brunch, or just a fun way to entice your kids to eat beans and eggs!
Serves 8
8 (5-inch) corn tortillas
Canola oil spray
1 (15-ounce) can refried beans
8 large eggs
1/2 cup salsa
1/4 cup queso fresco or other fresh cheese, crumbled
1/4 cup chopped fresh cilantro
1 avocado, sliced (optional)
2 slices cooked bacon, crumbled (optional)
Preheat oven to 350°F and oil a standard 12- cup muffin tin.
Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds on each side, just until they are soft and pliable. Spray each warm tortilla with canola oil on both sides. Press and fold each tortilla into a muffin cup. Place a small ball of foil in the center to hold in sides of tortillas. Bake 5 minutes.
Remove foil and add 2 tablespoons refried beans to each corn tortilla cup, pressing them down into bottom of cup. Make an indentation in the center of the refried beans and carefully crack an egg into each indentation. Bake in the middle of the oven until whites are just set, about 15 minutes.
Remove tortilla cups from the muffin pan carefully, using 2 spoons or small spatulas. Top with a spoonful of salsa and sprinkle with queso fresco, cilantro, avocado and crumbled bacon. Serve immediately.
Nutrition Info
Per serving (1 Huevos Rancheros Cup/190g-wt.): 240 calories (110 from fat), 13g total fat, 3g saturated fat, 12g protein, 26g total carbohydrate (6g dietary fiber, 1g sugar), 220mg cholesterol, 420mg sodium
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: huevos_rancheros.jpg]](http://www.wholefoodsmarket.com/recipes/images/huevos_rancheros.jpg)
![[Image: huevostwo.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/huevostwo.jpg)