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Huevos Rancheros Tacos
Soft tortillas stuffed with homemade refried beans, eggs, green chilies, tomatoes, cheese and diced avocados.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Keyword:
mexican breakfast, taco recipes, vegetarian dinners
Servings:
8
Author:
Katerina | Diethood
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
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.
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.
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.
ASSEMBLE
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.
Serve.
Video
Nutrition
Calories:
294
kcal
|
Carbohydrates:
26
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
168
mg
|
Sodium:
443
mg
|
Potassium:
209
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
335
IU
|
Vitamin C:
3.8
mg
|
Calcium:
194
mg
|
Iron:
2.1
mg