Huevos Rancheros Verdes

Huevos Rancheros Verdes (Adapted from Eating Well)

1 1/2 cups thinly sliced romaine lettuce
1 scallion, thinly sliced
2 tablespoons chopped fresh cilantro
3 teaspoons canola oil, divided
2 teaspoons fresh lime juice
salt
fresh ground black pepper
15 ounce can pinto beans, rinsed and drained
1/2 cup prepared salsa verde
8 6" corn tortillas
3 ounces (about 3/4 cup) shredded sharp white Cheddar cheese
4 large eggs

Preheat oven to 400 degrees.

In a medium bowl, toss together lettuce, scallion, cilantro, 1 teaspoon oil and lime juice - season with salt and fresh ground black pepper. Set aside.

In a small bowl, stir together beans and salsa verde.

Coat both sides of each tortilla with olive oil spray. Set tortillas onto a large baking sheet in 4 sets of overlapping pairs - each pair should overlap each other by roughly 3".

Evenly divide the bean mixture (about 1/3 cup) between each pair of tortillas - scatter equally with the cheese. Place baking sheet into the oven and bake until the beans are hot and the cheese melts, about 10 to 12 minutes.

Meanwhile, in a large skillet, heat oil over medium. Carefully crack eggs into the pan and cook, without turning them over, until the whites are set, but the yolks are still tender and loose, about 2 to 4 minutes. If you want your eggs more done, add another minute or two. Season eggs with salt and fresh ground black pepper.

To serve, place one cooked egg on top of each pair of tortillas, along with a portion of the dressed lettuce mixture.

Makes 4 servings.

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