 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
|
Cook everything separately and then assemble for a tasty vegetarian breakfast, brunch or even dinner! From Hatch Chile Company. Ingredients:
15 ounces hash brown potatoes, cooked (or substitute pan fried) |
1 (14 ounce) can pinto beans, drained and heated |
6 eggs, cooked your favorite way |
1 (14 ounce) can green enchilada sauce, heated (hatch huevos rancheros sauce) |
1 (4 ounce) can chopped green chilies (for a thicker sauce) (optional) |
3 tortillas, heated (i crisped them in the panini maker) |
grated cheese (optional) |
black olives, chopped (optional) |
cooked bacon, chopped (optional) |
cooked ham, chopped (optional) |
ground pork, cooked and chopped (optional) |
Directions:
1. Lay one tortilla on each plate.
2. Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
3. Serve!
|
|