Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Gluten Free Soft Taco Flour Tortillas -
1 ⅓
cups pinto beans, drained and rinsed -
¾
cup salsa verde -
1
cup cheddar cheese, shredded -
1
Tbsp olive oil -
4
eggs -
1
cup lettuce, shredded -
½
cup onion, thinly sliced -
2
Tbsp lime juice -
salt and pepper to taste
INSTRUCTIONS
-
Step 1
Pre-heat conventional oven to 350°F.
-
Step 2
Lay each tortilla on a cookie sheet, and brush each side lightly with olive oil. On each tortilla place 1/3 cup pinto beans, 3 tbsp. salsa verde and ¼ cup cheddar cheese. Place into pre-heated oven and bake for 10-15 minutes, or until the tortilla is crispy and the cheese is melted.
-
Step 3
Meanwhile, in a skillet over medium heat, warm some olive oil and cook 4 eggs to soft-fried, or desired doneness.
-
Step 4
Combine onions, lime juice and olive oil in a bowl. Refrigerate for assembly.
-
Step 5
Remove the rancheros from the oven and top each with one egg, ¼ cup shredded lettuce and 2 tbsp. dressed onions. Serve.
