Huevos Rancheros Tacos – Soft tortillas stuffed with homemade refried beans, eggs, green chilies, tomatoes, cheese and diced avocados. Simple, but incredibly delicious!
If I was President, my first order would include a mandatory Brinner to be added to everyone’s weekly dinner menu. I’d also include these Huevos Rancheros Tacos as the greatest Brinner-idea of EVER!
FYI: For those not in the know, Breakfast for Dinner = Brinner. Genius!
HEY-HI! Happy Sunday! Guess what?!? It’s FREEZING out here! I am so OVER IT!
Also? I went on a date last night. Yes, of course, with the husband! It was our postponed Valentine’s Day dinner ’cause, you know, Antarctica out here has decided to pull the plug on all-the-plans. What a Beast! Go.away.
In other semi-related news? Thiiiiiis food! I am speechless! I love it so much!
Surprisingly, with the amount of Mexican-inspired dishes that I make, I would never ask anyone to join me for dinner at a Mexican restaurant. That’s SO weird! I mean, I love their food THIS MUCH, but I just am never in the mood to go and eat it at a restaurant. On the other hand, I am the girl that goes out to eat about 5 times in a whole year, and I only go because that’s one way that I will get to sit and chat with my friends, sans kids.
Lately I’ve been all about meals that basically make themselves, like my One-Pot Lemon Chicken & Potatoes, but this meal isn’t one of them. I know. sorrynotsorry. Trust me, they’re worth it! Besides, I’m only asking you to mash some beans and fry some eggs, over-easy-style. Chop up an avocado, too. And sprinkle some cheese. I mean, that’s not that much work, right? Again. Worth.It.
By the way, have you ever had breakfast for dinner? NO!?! Should you change that? YUSSSS! Stat! Like, now. Tonight! GO!
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- 2 tablespoons olive oil , divided
- 1 small yellow onion , diced
- 1/8 teaspoon salt
- 2 to 3 garlic cloves , minced
- 1 can (15-ounces) dark red kidney beans, well rinsed and drained
- 1/2- teaspoon ground cumin , or to taste
- 1/4- teaspoon chili powder , or to taste
- 1/2- teaspoon dried oregano
- salt and fresh ground pepper , to taste
- 8 eggs
- 8 (6-inch) whole wheat tortillas, warmed
- 1 can (10-ounces) Diced Tomatoes & Green Chilies
- 1/2 cup shredded reduced-fat Mexican-Blend Cheese
- 1 avocado , diced
- fresh lime juice
- fresh parsley or fresh cilantro , chopped, for garnish
- In a large skillet heat 1 tablespoon olive oil.
- Add diced onions and season with salt; cook for 3 minutes, or until translucent.
- Add minced garlic and continue to cook for 30 seconds, or until fragrant.
- Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
- Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
- Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
- In a large skillet, heat remaining olive oil over medium-high heat.
- Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)
- Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
- Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.
- Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
- Add diced tomatoes & green chilies over the eggs.
- Sprinkle with cheese.
- Add diced avocados and squeeze fresh lemon juice over each prepared taco.
- Garnish with parsley or cilantro.