Huevos Rancheros

Today, I was craving Huevos Rancheros.  I absolutely LOVE mexican food and could honestly eat it every day.  My husband and I came up with this recipe, and since I'm on a mission to lose weight, we tried to make it healthy.  I used what I had on hand, thus the reason for banana peppers, but I would use green chiles instead of the banana peppers in the future.  If you like extra heat, add some chopped jalapenos!  This recipe is pretty mild, though.

Huevos Rancheros
6 servings per recipe
160 calories per serving, 16 carbs, 6 fat, 11 protein (I used myfitnesspal to calculate recipe)

Ingredients:
1 7oz can of sliced mushrooms (drained)
1 small onion (diced)
1 medium tomato (diced)
2-3 cloves garlic (minced)
2 oz Banana pepper rings (I would use canned green chiles in the future)
1 15.5oz can of Black Beans (low sodium) rinsed and drained
1 Tbsp Cilantro (fresh or the squeeze tube found in the refrigerated produce section)
1/2 tsp Chipotle Powder
1/2 tsp smoked paprika
1 tsp ground cumin
1 tbsp parsley
salt & pepper (to taste)
6 eggs

Make sure you use a deep dish skillet with a lid!
Sautee mushrooms, tomatoes, onions, and garlic until translucent and tender.  Add the rest of the ingredients except eggs.  Cook on medium heat for a few minutes until bubbly and beans are tender.  Make six "bowls" in the beans and veggies using a spoon, and crack 1 egg in each "bowl".  Cover with lid to allow steam to cook the eggs, approximately 5 minutes.

*I like this topped with a little bit of shredded cheese, sour cream, and salsa.  (add calories accordingly)

(I will try to post a prettier picture the next time I make this.  I was too busy eating to think about taking a picture of it on my plate!)