Holy Huevos Rancheros!

I've been giving it some thought and I think I've come up with a Nobel-prize winning theory. You know what proves Mexican food is the best cuisine in the world?

[Waiting while you guess incorrectly. . . .]

It's because you can eat it any time of the day or night. I mean I really love a plate of spaghetti or a bunch of egg rolls or a juicy hamburger or wild mushroom pizza from Moose's Tooth but I wouldn't really eat it in the morning (well unless you insisted of course).

But Mexican food sounds good for breakfast, lunch and dinner and all times in between. See? That's proves it, case closed.

So you can eat this anytime you want, I personally give you permission, just so long as you don't forget the queso fresco. It isn't the same with any other cheese so there are no substitutions.

1 14-ounce can diced tomatoes
1 4-ounce can diced green chilies, undrained
1 10-ounce can red enchilada sauce
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 16-ounce can pinto beans, rinsed and drained
Cooking spray
6 large eggs
6 10-inch fat-free flour tortillas
1 1/2 cups crumbled queso fresco cheese

Mix the tomatoes, chilies and enchilada sauce in a saucepan and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Heat a large skillet and spray it lightly with cooking spray then heat each tortilla lightly on each side until warm and slightly browned. Add a bit more spray. Beat the eggs until frothy and scramble them until cooked through and divide among six tortillas on plates. Heat the beans in the skillet until warm and divide among six plates.

Top with 1/2 cup sauce on each plate and sprinkle each serving with 1/4 cup cheese. Makes six servings.

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