Huevos Rancheros

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
4	whole	eggs
4	small	corn tortillas
4	ounces	low sodium cheddar cheese -- shredded
*Refried Beans*
15	ounces	pinto beans -- cooked and drained
3	tablespoons	vegetable oil
1/2	teaspoon	cumin
1/2	teaspoon	chili powder
1	small	onion -- minced
1	small	jalapeno -- seeded and minced
1/2	teaspoon	salt
*Salsa*
1	tablespoon	vegetable oil
1	small	onion -- minced
2	cloves	garlic -- minced fine
1	whole	chipotle chili canned in adobo -- minced plus teaspoon of sauce
1/2	teaspoon	cumin
1/2	teaspoon	salt
14 1/2	ounces	tomatoes -- fire roasted diced -- drained
1/8	cup	cilantro leaves -- whole -- chopped
8	ounces	no salt added tomato sauce
1	tablespoon	fresh lime juice

To make refried beans cook beans until soft and drain.

Add oil to frying pan and add onion and jalapeno and cook until soft. Add cumin, chili powder, and salt. Mix thoroughly. Add beans and mash with a potato masher until fairly smooth. Set aside and keep warm.

To make sauce heat vegetable oil in large skillet. and add onion and garlic and cook until soft.

Add remaining ingredients except cilantro and heat until boiling. Reduce heat and let simmer for about five minutes or until salsa thickens. Add cilantro and mix.

Make four wells in the salsa. Add one egg to each well. Cover and let cook until whites firm up and yellows are still soft.

Wrap tortillas in paper towels and heat in microwave for one minute.

To serve lay one tortilla on plate and spread with bean mixture.

Ladle an egg with salsa over beans.

Sprinkle with cheese.

Notes: You can use canned pinto beans but rinse well to remove extra salt and reduce salt to 1/4 teaspoon.

Makes 4 servings.

Per Serving : 799 Calories; 30g Fat (33.4% calories from fat); 39g Protein; 96g Carbohydrate; 31g Dietary Fiber; 241mg Cholesterol; 939mg Sodium. Exchanges: 5 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat.