The best way to welcome the day is with nutritious and satisfying ancient grains, seeds, beans and rice.

Breakfast
Huevos Rancheros with Pinto Beans

Huevos Rancheros with Pinto Beans

Ingredients

1/2 cup dried C&F Foods Pinto Beans (about 1 1/4 cups cooked)
1 1/2 cups romaine lettuce, very thinly sliced
1 scallion, sliced
2 tablespoons fresh cilantro, chopped
3 teaspoons oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup prepared green salsa
8 six-inch corn tortillas
Oil cooking spray
3/4 cup sharp cheddar cheese, shredded
4 large eggs

Preparation

How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Preheat oven to 400°F (204°C). Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray and place tortillas on a large baking sheet in four sets of overlapping pairs. Each pair should overlap by about 3 inches. Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large, nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon of salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture. Serves 4.

The best way to welcome the day is with nutritious and satisfying ancient grains, seeds, beans and rice.

Breakfast
Huevos Rancheros with Pinto Beans

Huevos Rancheros with Pinto Beans

Ingredients

1/2 cup dried C&F Foods Pinto Beans (about 1 1/4 cups cooked)
1 1/2 cups romaine lettuce, very thinly sliced
1 scallion, sliced
2 tablespoons fresh cilantro, chopped
3 teaspoons oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup prepared green salsa
8 six-inch corn tortillas
Oil cooking spray
3/4 cup sharp cheddar cheese, shredded
4 large eggs

Preparation

How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Preheat oven to 400°F (204°C). Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray and place tortillas on a large baking sheet in four sets of overlapping pairs. Each pair should overlap by about 3 inches. Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large, nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon of salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture. Serves 4.