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:

Quickview
265k Calories
17g Protein
10g Total Fat
25g Carbs
9% Health Score
Limit These
Calories
265k
13%

Fat
10g
16%

  Saturated Fat
4g
26%

Carbohydrates
25g
9%

  Sugar
3g
4%

Cholesterol
281mg
94%

Sodium
771mg
34%

Get Enough Of These
Protein
17g
35%

Selenium
27µg
39%

Manganese
0.68mg
34%

Phosphorus
303mg
30%

Folate
116µg
29%

Vitamin B2
0.43mg
25%

Fiber
5g
24%

Vitamin B6
0.42mg
21%

Vitamin A
868IU
17%

Iron
2mg
16%

Calcium
160mg
16%

Potassium
533mg
15%

Vitamin B5
1mg
15%

Magnesium
59mg
15%

Zinc
2mg
13%

Vitamin E
2mg
13%

Vitamin B12
0.73µg
12%

Vitamin B1
0.18mg
12%

Copper
0.23mg
11%

Vitamin D
1µg
10%

Vitamin B3
1mg
7%

Vitamin K
4µg
5%

Vitamin C
2mg
3%

covered percent of daily need
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