Friday, January 20, 2012

Gluten-Free/Vegetarian/Healthy Mexican Food Huevos Rancheros!!!

Ok, I think everyone will be satisfied by this dish. It's gluten-free, low calorie, filling and meatless. Also, it's a mexican dish, my favorite!!! This recipe is easy, quick, and beautiful. I made this for a family (minus my sister/her family who we missed dearrrrly) brunch as a spin off from a more fatty and gluten-filled recipe. It took no time at all, but got many compliments. 
Serves 8

Ingredients
8 corn tortillas (small)
2 tbsp butter
1 cup pico de gallo
3/4 cup black beans, cooked (either from a can or pre-soaked)
2 cups egg whites
1/2 cup pepper jack cheese
*guacamole and sour cream as topping if desired
1 muffin tin (12 muffin tin pan)


Preheat the oven to 400F
Butter the pan with up to 1 tbsp butter
Melt the rest of the butter 
Brush over the tortillas on both sides and mold them into the muffin tins
*If they break apart a little it's okay, the eggs will hold them together
Mix together black beans and salsa
Scoop a large spoonful of the mixture into the tortilla bowls
top with 1/4 cup of egg whites
Place in the oven for 8 minutes
Top with cheese and cover with foil so that the tortillas don't burn
Place back in the oven for 8 more minutes
Let cool for a few minutes and take out of muffin tins 
Enjoy! Top with sour cream, guacamole if desired

3 comments:

  1. You didn't make it for your WHOLE family. Sad that we had to miss out. I'll have to try this one.

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  2. One of my favorites!! I order this dish every time it is on the menu. Thanks for sharing the recipe!

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