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    You are in: Home / Recipes / Roasted Vegetable Rancheros Recipe
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    Roasted Vegetable Rancheros

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Heat oven to 400°F Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
    2. 2
      Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet.
    3. 3
      Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm.
    4. 4
      Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
    5. 5
      Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set.
    6. 6
      Place each tortilla on a plate. Top with an egg, then the warm vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Rancheros

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.8
     
    Calories from Fat 114
    26%
    Total Fat 12.6 g
    19%
    Saturated Fat 3.6 g
    18%
    Cholesterol 230.6 mg
    76%
    Sodium 1954.1 mg
    81%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 7.1 g
    28%
    Sugars 11.0 g
    44%
    Protein 23.4 g
    46%

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