Huevos Rancheros

I've been meaning to make these for a long time, but never did until tonight. We had some amazing Huevos Rancheros 6 years ago in Durango, CO at a quant diner on main street. We were visiting Durango for the wedding of our friends Chris and Maleah Stroud. It was a quick, easy dinner and did not disappoint! I've had some queso fresco cheese in the freezer for quite a while and was looking for a good recipe to use it for. I have a chicken chimichunga recipe that I'll post later this week that calls for that cheese too.

Huevos Rancheros

Yield
4 servings (serving size: 1 topped tortilla)

Ingredients
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 can pinto beans, rinsed and drained
Cooking spray
4 large eggs (a big eater,aka Todd, would want 2 eggs)
4 whole wheat tortillas
1 cup (4 ounces) crumbled queso fresco cheese or any other cheese will work fine too
Avocado, sliced (optional)

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese. If made with 1 egg and no avocado these are about 350 calories each.