White Bean and Salsa Huevos Rancheros

Directions

Prepare salsa by combining drained tomatoes, 1/4 cup of onion, 1 tablespoon of cilantro, vinegar, lime juice and honey in medium bowl; set aside. Heat oil in large nonstick skillet over medium-high heat. When hot, add turkey bacon and remaining onion. Cook 4 to 5 minutes or until bacon is cooked and onion is tender. Stir in beans and remaining cilantro; heat through. Add Egg Beaters and pepper. Cook without stirring until edges and bottom begin to set, about 2 minutes. Lift cooked part and gently turn to scramble. Continue cooking until Egg Beaters are set. Fill each warm tortilla with about 1/4 cup Egg Beaters mixture, 1 tablespoon salsa and 2 teaspoons cheese. Serve immediately.

Ingredients

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 3/4 cup chopped red onion, divided
• 2 tablespoons chopped fresh cilantro, divided
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon honey
• 1 tablespoon Pure Wesson® Canola Oil
• 4 slices turkey bacon, cut into bite-size pieces
• 1 can (15 oz each) cannellini beans, drained, rinsed
• 1 cup Egg Beaters® with Yolk
• 1/8 teaspoon ground black pepper
• 10 white corn tortillas (6 inch), warmed
• 1/2 cup crumbled queso fresco cheese

Parsed from recipe text (no separate ingredient records).