Huevos Rancheros with Queso Fresco

Ingredients

1  (10-ounce) can diced tomatoes and green chiles, undrained

1  (10-ounce) can red enchilada sauce

1/3  cup  chopped fresh cilantro

1  tablespoon  fresh lime juice

2  tablespoons  water

1  (16-ounce) can pinto beans, rinsed and drained

Cooking spray

4  large eggs

4  (8-inch) fat-free flour tortillas

1  cup  (4 ounces) crumbled queso fresco cheese

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.