Name: Pinto Bean Huevos Rancheros
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Corn tortilla; 0.5 cup Pinto beans; 3 large Eggs; 0.5 cup Non-fat Greek yogurt; 0.25 cup Salsa verde; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 0.25 tsp Cumin; 0.25 tsp Garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pinto Bean Huevos Rancheros

Smashed pinto beans and sunny-side eggs layered over a toasted corn tortilla, finished with a dollop of tangy Greek yogurt and zesty salsa.

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NUTRITION

Protein

50.1g

Fat

22.5g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Corn tortilla

0.5 cup Pinto beans

3 large Eggs

0.5 cup Non-fat Greek yogurt

0.25 cup Salsa verde

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.25 tsp Cumin

0.25 tsp Garlic powder

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PREPARATION

1
In a small bowl, combine the pinto beans with cumin and garlic powder, then smash with a fork until chunky.
2
Heat a small skillet over medium heat and lightly toast the corn tortilla until pliable and warm; set aside on a plate.
3
In the same skillet, add the olive oil and crack the eggs carefully to keep the yolks intact.
4
Cook the eggs until the whites are set but the yolks remain runny, seasoning with sea salt and black pepper.
5
Spread the smashed pinto beans onto the toasted tortilla in an even layer.
6
Slide the sunny-side eggs onto the bean layer and top with salsa verde and a dollop of Greek yogurt.
7
Garnish with fresh cilantro and serve immediately.