So last night after my 9 mile run I decided to make something with a great deal of protein. For some reason, after my runs, I have been a bit shaky and so I have been searching for the magical cure for that.  I will let you know when I find it and yes, I am sure some of you would recommend not running...but that just isn't an option for me as it is what keeps me sane at the moment and I have two big runs in the not so distance future. So for now I will continue to put one foot in front of another and try to eat more protein.


On a side note, it is 1730 and it is dark, how weird!! This will definitely take some getting use to and probably just about the time I adjust, we will change the clocks again. Yes, I know this happens every year and yes, every year I seem to be surprised. It is kind of like how people talk about the weather, they never get tired of discussing the time and the weather...myself included...so odd.

Anyway back to Huevos Rancheros Tacos. This recipe came from Cooking Light and instead of serving Huevos Rancheros on a flat tortilla, this one can be served folded like a taco. But realistically, I won't judge, you can eat it any way you want, and depending on how long you cook the corn tortillas they can be as soft or as crunchy as you want.

These tacos have great flavor between the cheese, avocado, salsa, black beans, cilantro, lime and fried eggs. They are also extremely easy to make and they are great for breakfast, brunch, lunch or dinner. ok I didn't eat them for all 4 occassions, but they would work for each one, I just made them as a breakfast for dinner kind of a thing. Btw, they are also great leftover, as long as you don't mind the fact that the tortilla gets a little soggy, but it still tastes great.


First of all place the tortillas on a cookie sheet and spray with cooking spray. Place in the broiler for 2 minutes, they will be slightly brown. Turn the tortilla over and sprinkle with cheese and spread the black beans over the tortilla. Cook in the broiler for another 1-2 minutes or until the cheese is melted.


Meanwhile, cook the fried eggs to your liking in a medium skillet. The recipe calls for oil, but I used cooking spray and this worked just fine.

Take the tortillas out of the oven and put 1 egg on each tortilla. Top the tacos with pico de gallo or salsa, crema, avocado and cilantro. Serve with a side of lime.



4 (6-inch) corn tortillas
Cooking spray
1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup black beans, rinsed and drained
2 teaspoons olive oil
4 large eggs
1/4 teaspoon black pepper
1/4 cup fresh pico de gallo
2 tablespoons Mexican crema
1/2 ripe peeled avocado, chopped
1/4 cup fresh cilantro leaves
4 lime wedges
Preparation

1. Preheat broiler to high.
2. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.



Now for a few random facts, did you know that Huevos Rancheros means rancher's eggs? And I also learned that there is a dish called Huevos Divorciados, divorced eggs, which have two different types of sauces, one on each egg. I am going to have to try and make those next time, just because I love the name. Did you also know that the addition of cheese, lettuce and sour cream is non-traditional? Just in case you wanted to know.

Happy MondayY'all!!