HERDEZ® Tomatillo Verde Huevos Rancheros

This was an incredibly filling and delicious meal. I scaled down for 1 and had this for lunch - it was so good! (My hubby does NOT like eggs, so he totally missed out!) Lots of fresh, tasty ingredients that worked very well together. The lightly spicy tomatillo sauce gives this excellent flavor. The original recipe calls for using fresh tomato and onion in the mixture that goes around the outside edge. I made it that way, but sauteed the onion, tomato, and sauce together which essentially created a salsa - so I figured just using salsa might be easier! It's up to you on how you want to prepare the veggie mixture for the outside - whatever method sounds best to you. If you opt for salsa instead of the fresh veggies, you will probably want to use a little less of the tomatillo sauce since the salsa will already have some seasoning / spice to it.

This is a wonderful meal that looks like a lot more effort than it actually takes to make it. It was delicious and I would definitely fix this again!

HERDEZ® Tomatillo Verde Huevos Rancheros adapted from ItalianSpice on AllRecipes

Ingredients
1/2 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce, divided
4 ounces of sour cream
1/2 cup mild salsa (or use a combination or fresh onion and tomato instead, if desired)
1 avocado - peeled, pitted, and chopped
1 cup refried beans
1 1/4 to 1 1/2 cups shredded Cheddar cheese, divided
4 flour tortillas
non-stick cooking spray
4 eggs

Directions

1. Combine 3 ounces of the tomatilla cooking sauce and all of the sour cream in a bowl until thoroughly combined. Mix remaining cooking sauce with the salsa and avocado in a separate bowl (taste test as you add the cooking sauce to the salsa to make sure you get the right flavor and "heat" you're looking for - use less sauce if desired). Set aside.
2. Heat refried beans with 1 cup shredded Cheddar cheese in a bowl in the microwave until heated through - about 60 seconds; stir to evenly combine.
3. Lay a tortilla onto a plate; spread tortilla with a 1/4 of the refried bean mixture, leaving about 1 inch of tortilla bare around the edge.
4. Heat a skillet over medium to medium-high heat, spray with cooking spray; when heated, gently crack eggs into pan and cook until egg whites are firm on the bottom and starting to set on top, about 3 minutes; gently flip and cook eggs on the other side until whites are set, about 1-2 more minutes.
5. Place a fried egg into the center of the tortilla on top of bean mixture. Sprinkle about 1-2 Tablespoons of remaining cheddar cheese (to taste) over the egg. Spoon a ring of the salsa mixture onto the bare edge of the tortilla and drizzle the whole thing with about a Tablespoon of sour cream mixture (or to taste). Repeat with remaining ingredients; serve hot.

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