How to Make Blanco Huevos Rancheros
Try this meatless meal for breakfast, lunch, or dinner!
15 min cook time
2servings
2 topped tortillas
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Step-By-Step Instructions:
- 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.
- 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.
- Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.
Nutrition facts
2 Servings
-
Serving Size
2 topped tortillas
-
Amount per serving
Calories
300
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
2g
10%
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
560mg
24% -
Total Carbohydrate
30g
11%-
Dietary Fiber
5g
18% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
21g
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
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