Huevos Rancheros Tostada

This lovely recipe, from Cooking Light, is great served with a fruit salad. Good for breakfast or dinner!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (6 inch)  corn tortillas or 4 (6 inch)  flour tortillas
•  cooking spray
• 1⁄2 cup  picante sauce
• 1 -2  tablespoon ketchup
• 1 (15 ounce) can pinto beans, drained
• 4  large eggs
• 1⁄4 teaspoon salt
• 1⁄4 cup  chopped fresh cilantro
•  hot sauce (optional)
• 1⁄4 cup  shredded cheddar cheese (optional)

Directions

1. Preheat oven to 450*F.
2. Lightly coat both sides of the tortillas with cooking spray, and place on baking sheet. Bake at 450*F. for 5 minutes on each side, or until tortillas are crisp.
3. Meanwhile, combine the picante sauce, ketchup, and pinto beans in a large nonstick skillet. Bring to a simmer over medium high heat, stirring frequently.
4. Make small wells in the bean mixture with a wooden spoon 2" apart.
5. Break a an egg into each well, and sprinkle evenly with salt.
6. Cover and cook 5 minutes or until egg is desired doneness.
7. Place one tortilla on each of 4 plates, and top each serving with 1/2 cup bean mixture and 1 egg.
8. Sprinkle each serving with 1 tbls. cheddar cheese, if using, 1 tbls. chopped cilantro and a dash of hot sauce, if desired. Enjoy!