Blanco Huevos Rancheros

Blanco Huevos Rancheros
Source: All Natural Diabetes Cookbook, 2nd edition. Recipe Credit: . Photo Credit: Tara Donne Photography.
Summary

Try this meatless meal for breakfast, lunch, or dinner!

  • Cook time
    15 min
  • Servings
    2 Servings
  • Serving size
    2 topped tortillas
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    2 topped tortillas
  • Amount per serving Calories 300

  • Total Fat 10g
    • Saturated Fat 2g
  • Cholesterol less than 5mg
  • Sodium 560mg
  • Total Carbohydrate 30g
    • Dietary Fiber 5g
    • Total Sugars 3g
  • Protein 21g
Ingredients

Ingredients

  • plain fat-free Greek yogurt or organic low-fat sour cream
    1/4 cup
  • tomatillo sauce (commercially made (salsa verde))
    1/4 cup
  • Hass avocado (peeled and diced (about 1/2 cup))
    1/2
  • white or black pepper (freshly ground, to taste)
    1/4 tsp
  • sea salt (or to taste)
    1/8 tsp
  • pepper Jack (shredded)
    3 tbsp
  • egg whites (large, or 1 cup 100% egg white substitute)
    8
  • corn tortillas (5-inch)
    4
  • small jalapeno pepper (minced, without seeds)
    1
  • cilantro (fresh, chopped)
    1 tbsp
Directions

Directions

  1. Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet.

  2. Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese.

  3. Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.

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