Veggie Loaded Huevos Rancheros

• 2/3 cup diced tomato
• 1 jalapeno pepper, minced
• 2 tablespoons diced onion + 1/4 cup (for zucchini mixture)
• 1 zucchini, diced
• 1/4 cup packed chopped cilantro
• juice of 1 lime
• salt & pepper to taste
• 1/2 cup drained black beans
• 1/2 cup shredded cheese (reduced fat cheddar or Trader Joe's Shredded Lite Mexican Blend)
• 2 large whole wheat or corn tortillas
• 2 eggs
• Hot Sauce (optional)

1. Prepare pico de gallo. Mix diced tomato, jalapeno, 2 tbsp onion, cilantro, lime juice, and generous sprinkle of salt & pepper in a small bowl. Set aside.
2. Prepare zucchini mixture. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add zucchini and 1/4 cup onion and saute (stirring frequently), uncovered, until onions soften and zucchini begins to brown, about 5 minutes. Sprinkle with salt & pepper and set aside in a small bowl.
3. Prepare tortilla. In a toaster oven, bake tortilla at 425 degrees until it browns and crisps, almost to the point of burning. (If you don't have a toaster oven you can do this in a regular oven or crisp via stovetop in the large skillet over high heat, covered, turning over once.) Place tortilla on serving plate.
4. Cook eggs. Spray large skillet with cooking spray or coat with an olive oil mister over high heat. Crack eggs over pan. When edges start to brown and crackle (about 1-2 minutes) gently flip eggs over, being careful not to break the yolk. Cook for another 2 minutes, and then set atop respective tortillas.
5. Sprinkle 1 tbsp of cheese over the egg. Divide zucchini mixture evenly over two tortillas, and add another tbsp of cheese. Add beans to each tortilla along with a third tbsp of cheese. Top off tortillas with evenly divided pico de gallo, and garnish with last tablespoon of cheese. Serve with hot sauce, if desired. Buen Provecho!

tomato, pepper, onion , zucchini, cilantro, lime, salt, black beans, shredded cheese, whole wheat, eggs

Taken from food52.com/recipes/21771-veggie-loaded-huevos-rancheros (may not work)