CHORIZO AND EGGS RANCHERO

Chorizo and Eggs Ranchero image

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. -Paul Williams, Fort Mohave, Arizona

Provided by Taste of Home

Time 35m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 flour tortillas (8 inches)
Cooking spray
3/4 cup refried beans
4 ounces fresh chorizo
4 large eggs, lightly beaten
1/2 cup mild salsa
1/4 cup shredded cheddar cheese

Steps:

Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely., Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl. , In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute., Spoon eggs over beans; top with salsa. Sprinkle with cheese.

Nutrition Facts : Calories 675 calories, Fat 37g fat (13g saturated fat), Cholesterol 436mg cholesterol, Sodium 1728mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 5g fiber), Protein 37g protein.