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Ingredients
US|METRIC
4 SERVINGS
- 1 New Mexico chili
- 1 cup boiling water
- 15 oz. tomato sauce
- 1/4 cup onion (roughly chopped)
- 2 cloves garlic
- 1 serrano pepper (seeded)
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1 tsp. olive oil
- 1/4 cup onion (chopped)
- 1 clove garlic (minced.)
- 1 can black beans
- 8 corn tostada shells (charras)
- cooking spray
- 4 eggs
- green onion
- cheddar cheese (shredded)
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Directions
- Rehydrate New Mexico Chili in boiling water for 30 minutes. Remove chili from water. Reserve water.
- Place tomato sauce, chili, onion, garlic, pepper, cumin, chili powder and salt in blender. Process on speed 4 (puree) 1 minute. Add reserved water in small amounts if mixture seems thick. Pour mixture into sauce pan and simmer 20 minutes to blend flavors.
- Heat olive oil in small sauce pan. Add onions and garlic. Saute 1-2 minutes. Add black beans and simmer 15 minutes.
- Divide charros between 4 plates. Top each with 1/2 cup black beans. Coat skillet with cooking spray of medium heat. Fry eggs to desired doneness. Place one egg on of black beans. Drizzle with 3 tablespoons Ranchero Sauce and serve immediately, passing additional sauce seperately. Garnish with green onion and cheddar cheese if desired.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium1370mg57% |
| Potassium850mg24% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber13g52% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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