Huevos Rancheros Tarts

(4)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 12 ingredients
  • 4 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2
teaspoon dried oregano leaves
1/2
teaspoon chipotle chili powder
1/4
teaspoon kosher (coarse) salt
4
eggs
1
can (14.5 oz) Muir Glen™ fire roasted tomatoes, undrained
1/4
cup chopped onion
1
clove garlic, peeled
4
tablespoons chopped fresh cilantro
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup crumbled queso fresco cheese
Avocado slices, if desired

Directions

  1. 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
  2. 2 In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
  3. 3 Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  4. 4 Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
  5. 5 Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
  6. 6 For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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