Roasted Vegetable Rancheros

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oven to 400°f 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. add chili powder and salt; toss to coat. spread out on rimmed sheet.
• 3 bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. return to bowl; add salsa and toss gently to coat. cover to keep warm.
• 4 coat both sides of tortillas with nonstick spray. bake on other sheet 5 minutes. turn over; bake 3 minutes, or until brown and crisp. top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
• 5 meanwhile, coat a large nonstick skillet with nonstick spray. place over medium heat and gently break eggs into skillet. cover and cook 3 to 4 minutes, just until yolks are set.
• 6 place each tortilla on a plate. top with an egg, then the warm vegetables.