Roasted Vegetable Rancheros Recipe

Name: Roasted Vegetable Rancheros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

1
Heat oven to 400F 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.
3
Add chili powder and salt; toss to coat.
4
Spread out on rimmed sheet.
5
Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned.
6
Return to bowl; add salsa and toss gently to coat.
7
Cover to keep warm.
8
Coat both sides of tortillas with nonstick spray.
9
Bake on other sheet 5 minutes.
10
Turn over; bake 3 minutes, or until brown and crisp.
11
Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
12
Meanwhile, coat a large nonstick skillet with nonstick spray.
13
Place over medium heat and gently break eggs into skillet.
14
Cover and cook 3 to 4 minutes, just until yolks are set.
15
Place each tortilla on a plate.
16
Top with an egg, then the warm vegetables.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetable Rancheros falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Rancheros

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