Skinny Huevos Rancheros

 

serves: 6 – size: 1 prepared tortillas and egg – calories: 215 – carbs: 28g – fat: 8g – WWP+: 6 – smart points: 6

Ingredients

  • 1 tsp olive oil
  • 1 small red onion, diced
  • 15 oz can black beans, drained
  • salt and pepper
  • 1 tsp chili powder
  • 10 oz jar favorite salsa
  • 6 eggs
  • 6  -9″whole wheat  tortillas
  • 1/3 cup reduced fat mild cheddar, shredded
  • 1/2 cup chopped cilantro

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Directions

  1. In a large skillet, heat 1 tsp olive oil over medium heat. Add onions and cook 2-4 min until soft.
  2. Add the black beans, chili powder, salt and pepper. Cook for an additional 2 min, stirring frequently.
  3. Transfer the bean and onion mixture to a large mixing bowl, and mash the beans with a fork, set aside.
  4. Before serving, heat each tortilla in a dry skillet on medium high heat for about 30 seconds on each side.
  5. Spread 1/4 cup bean mixture on each tortilla, and spoon 1/4 of the salsa over the bean mixture.
  6. For sunny side up eggs: Spray a large skillet with cooking spray. Heat  over medium low heat and crack the eggs into the skillet. Work in batches depending on how big the skillet is.
  7. Cook them until the whites are firm, then cover with a lid to steam the tops of the eggs for about 1 min.
  8. Slide an egg on each prepared tortilla and garnish with 1 tbsp of shredded cheddar cheese and chopped cilantro.

Skinny Huevos Rancheros

Ingredients

  • 1 tsp olive oil
  • 1 small red onion, diced
  • 15 oz can black beans, drained
  • salt and pepper
  • 1 tsp chili powder
  • 10 oz jar favorite salsa
  • 6 eggs
  • 6 -9″whole wheat tortillas
  • 1/3 cup reduced fat mild cheddar, shredded
  • 1/2 cup chopped cilantro

Instructions

  1. In a large skillet, heat 1 tsp olive oil over medium heat. Add onions and cook 2-4 min until soft.
  2. Add the black beans, chili powder, salt and pepper. Cook for an additional 2 min, stirring frequently.
  3. Transfer the bean and onion mixture to a large mixing bowl, and mash the beans with a fork, set aside.
  4. Before serving, heat each tortilla in a dry skillet on medium high heat for about 30 seconds on each side.
  5. Spread 1/4 cup bean mixture on each tortilla, and spoon 1/4 of the salsa over the bean mixture.
  6. For sunny side up eggs: Spray a large skillet with cooking spray. Heat over medium low heat and crack the eggs into the skillet. Work in batches depending on how big the skillet is.
  7. Cook them until the whites are firm, then cover with a lid to steam the tops of the eggs for about 1 min.
  8. Slide an egg on each prepared tortilla and garnish with 1 tbsp of shredded cheddar cheese and chopped cilantro.
http://revampfitness.com/skinny-huevos-rancheros/

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Mexican Ranch Burgers

 

serves: 4 – size: 1 patty – calories: 160 – fat: 5g – carbs: 2g WWP+: 4

Ingredients

  • 1 lb extra lean ground beef
  • 1/2 packet ranch salad dressing, dry mix only
  • salt and pepper
  • Optional:
  • 4 whole wheat buns
  • 2 reduced fat pepper jack cheese slices, or favorite cheese, cut in half
  • avocado
  • red onion

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Directions

  1. Turn outside grill on medium heat, or skillet for indoors.
  2. In a medium size bowl, mix lean ground beef, ranch dressing mix, salt and pepper.
  3. Form lean ground beef into four, 4 oz patties.
  4. Place patties onto grill or pan and cook for 10-15 min, making sure to cook both sides evenly. 
  5. Optional: Top each patty with 1/2 slice of reduced fat cheese and serve.

Mexican Ranch Burgers

Ingredients

  • 1 lb extra lean ground beef
  • 1/2 packet ranch salad dressing, dry mix only
  • salt and pepper
  • Optional:
  • 4 whole wheat buns
  • 2 reduced fat pepper jack cheese slices, or favorite cheese, cut in half
  • avocado
  • red onion

Instructions

  1. Turn outside grill on medium heat, or skillet for indoors.
  2. In a medium size bowl, mix lean ground beef, ranch dressing mix, salt and pepper.
  3. Form lean ground beef into four, 4 oz patties.
  4. Place patties onto grill or pan and cook for 10-15 min, making sure to cook both sides evenly.
  5. Optional: Top each patty with 1/2 slice of reduced fat cheese and serve.
http://revampfitness.com/mexican-ranch-burgers/

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Black Bean ‘n’ Corn Quesadilla

Image result for black bean corn quesadilla

serves: 4 – size: 1 quesadilla – WWP+:8 – calories: 290 – carbs: 23g – fat: 14g

Ingredients

  • 15oz can black beans, drained
  • 1 cup frozen yellow corn
  • 1/2 cup reduced fat Mexican cheese, shredded
  • 1 cup fresh cilantro, chopped, divided
  • 1 cup tomato salsa, divided
  • 4 – 9″ whole wheat tortillas
  • 1 ripe avocado, diced
  • 1 tbsp olive oil

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Directions

  1. Combine beans, corn, cheese, cilantro, and 1/2 cup salsa in a bowl.
  2. Place tortillas on a large baking sheet or platter.
  3. Spread filling on half of each tortilla
  4. Fold tortillas in half, pressing to flatten.
  5. Add oil in large frying pan and brown tortillas on medium low heat until cheese is melted, flipping once, about 3-4 min on each side.
  6. Repeat until all tortillas are golden brown and cheese is melted.
  7. Slice in halves and top with remaining salsa, cilantro, avocado, and any other toppings of your choice.

Black Bean ‘n’ Corn Quesadilla

Ingredients

  • 15oz can black beans, drained
  • 1 cup frozen yellow corn
  • 1/2 cup reduced fat Mexican cheese, shredded
  • 1 cup fresh cilantro, chopped, divided
  • 1 cup tomato salsa, divided
  • 4 – 9″ whole wheat tortillas
  • 1 ripe avocado, diced
  • 1 tbsp olive oil

Instructions

  1. Combine beans, corn, cheese, cilantro, and 1/2 cup salsa in a bowl.
  2. Place tortillas on a large baking sheet or platter.
  3. Spread filling on half of each tortilla
  4. Fold tortillas in half, pressing to flatten.
  5. Add oil in large frying pan and brown tortillas on medium low heat until cheese is melted, flipping once, about 3-4 min on each side.
  6. Repeat until all tortillas are golden brown and cheese is melted.
  7. Slice in halves and top with remaining salsa, cilantro, avocado, and any other toppings of your choice.
http://revampfitness.com/black-bean-n-corn-quesadilla/

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