Huevos Rancheros Verdes

Ingredients

• Lettuce

  Romaine or cos, raw

  5 ½ cup shredded or 259g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Canola oil

  3 tsp or 14g

• Lime juice

  Raw

  2 tsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  14 oz or 397g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Canola Oil Cooking Spray

  Great Value - Great Value

  100g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

Directions

1. Preheat oven to 400F.
2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
6. (source: http://www.eatingwell.com/recipe/252643/huevos-rancheros-verdes/)

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