Roasted Vegetable Rancheros |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
9 ounces red potatoes, about 8 small quartered |
2 (4 ounce) red onions, each cut lengthwise into 8 wedges |
1 red pepper, each cut into 8 wedges |
1 orange bell pepper, each cut into 8 wedges |
1 zucchini, cut into 2-in . chunks |
1 summer squash, cut into 2-in . chunks |
nonstick cooking spray |
1 teaspoon chili powder |
1 teaspoon salt |
1 cup salsa |
4 (8 inch) flour tortillas |
5 ounces canadian bacon, 8 slices |
4 large eggs |
chopped cilantro |
Directions:
1. Heat oven to 400°F Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
2. Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet.
3. Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm.
4. Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
5. Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set.
6. Place each tortilla on a plate. Top with an egg, then the warm vegetables.
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