Stage 6 - Huevos Rancheros with Salsa Verde

As you transition into Stage 6 of the post-surgery meal plan (3 to 6 months after surgery) and you are able to tolerate more foods, try out this recipe!

Servings 6 servings (1 serving = 1 egg, ¼ cup black beans, topped with salsa)

Ingredients

  

For the Salsa Verde

  • cooking spray
  • 1 1/2 cups fresh tomatillos husks removed, washed, and halved
  • 1/4 cup green onions cut in quarters
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon agave nectar
  • 1 fresh jalapeno pepper seeded and cut in quarters
  • 1 clove garlic
  • salt to taste

For the Black Bean Puree

  • cooking spray
  • 2 cloves garlic
  • 1 15-ounce can black beans drained and rinsed
  • 1/2 cup chicken broth
  • 1 teaspoon chipotle chiles in adobo sauce

For the Eggs

  • 6 eggs
  • 1/2 cup low-fat shredded Monterey Jack cheese or low-fat queso fresco (Mexican cheese)
  • 1/2 cup fresh tomatoes chopped
  • 1/2 cup avocado sliced
  • cilantro leaves for garnish

Instructions

 

  • For the salsa: Coat skillet with cooking spray and place over medium-high heat. Place tomatillos in skillet and sear on both sides, approximately 5-7 minutes or until charred and softened. Add tomatillos, green onions, cilantro, agave nectar, jalapeno pepper, garlic, and salt to taste in container of food processor fitted with metal blade. Cover and pulse several times until chopped to desired consistency. Place in small bowl, cover, and refrigerate until needed.
  • Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.
  • For the black bean puree: Coat skillet with cooking spray and place over medium heat. Add the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 2-3 minutes. Place black bean mixture in container of food processor fitted with metal blade. Cover and process until well blended. Return to skillet and keep warm.
  • Coat skillet with cooking spray and place over medium high heat. Crack eggs into skillet, and cook to desired firmness.
  • Top with the salsa as desired, 1 slice of avocado, cheese, tomato, and cilantro leaves.

Notes

Salsa Verde

Calories: 18 | Total Protein: 0.5g | Total Carbs: 3.9g | Total Fat: 0.4g

Black Bean Puree

Calories: 42 | Total Protein: 2.8g  | Total Carbs: 6.8g  | Total Fat: 0.5g

Eggs

Calories: 180  | Total Protein: 6.8g | Total Carbs: 2.8g  | Total Fat: 8g

Adapted with permission from https://insidekarenskitchen.com/huevos-rancheros-with-salsa-verde/