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Huevos Rancheros Tacos | www.diethood.com | Soft tortillas stuffed with homemade refried beans, eggs, green chilies, tomatoes, cheese and diced avocados. Simple, but incredibly delicious!

Huevos Rancheros Tacos

Soft tortillas stuffed with homemade refried beans, eggs, green chilies, tomatoes, cheese and diced avocados.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 294 kcal

Ingredients

  • 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

Instructions

  1. In a large skillet heat 1 tablespoon olive oil.
  2. Add diced onions and season with salt; cook for 3 minutes, or until translucent.
  3. Add minced garlic and continue to cook for 30 seconds, or until fragrant.
  4. Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
  5. Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
  6. 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.

If you want smoother beans, return to heat and add 1/4-cup water; simmer until beans are thick and of spreading consistency. Set aside.

  1. In a large skillet, heat remaining olive oil over medium-high heat.
  2. Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)
  3. Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
  4. Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.

ASSEMBLE

  1. Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
  2. Add diced tomatoes & green chilies over the eggs.
  3. Sprinkle with cheese.
  4. Add diced avocados and squeeze fresh lemon juice over each prepared taco.
  5. Garnish with parsley or cilantro.
  6. Serve.

Recipe Video

Recipe Notes

WW SMART POINTS: 9

Nutrition Facts
Huevos Rancheros Tacos
Amount Per Serving
Calories 294 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Cholesterol 168mg56%
Sodium 443mg18%
Potassium 209mg6%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 3g3%
Protein 12g24%
Vitamin A 335IU7%
Vitamin C 3.8mg5%
Calcium 194mg19%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.