Nutritional Wisdom with Carly Pollack

Huevos Rancheros Verde

1 1/2 cups spinach
1 scallion, sliced
2 tbsp cilantro, chopped
1 tbsp ghee
2 tsp lime juice
1/4 tsp sea salt
1/4 tsp black pepper
1 15oz can black beans, drained and rinsed
1/2 cup salsa
4 6 inch brown rice tortillas
4 eggs
1 large avocado, sliced

Preheat oven to 400 degrees. Combine spinach, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl. Lightly coat both sides of each tortilla with oil. Place tortillas on a large baking sheet. Spread about 1/3 cup of the bean mixture on top of each pair of tortillas. Bake until the beans are hot, about 8-10 minutes. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.) To assemble, place an egg on top of each tortilla and top with a generous 1/4 cup of the spinach mixture and sliced avocado.

4 Servings