Huevos Rancheros Tarts
Huevos Rancheros Tarts might be just the Mexican recipe you are searching for. One portion of this dish contains around 18g of protein, 20g of fat, and a total of 435 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of beans, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt.
Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm.
Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
For each serving, place about 1/3 cup bean mixture on plate with egg tart.
Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.