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Huevos Rancheros Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on time 15 mins
Total time 20 mins
Yield Serves 4
This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.

Ingredients

  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
  • 1/2 cup black beans, rinsed and drained
  • 2 teaspoons olive oil
  • 4 large eggs
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh pico de gallo
  • 2 tablespoons Mexican crema
  • 1/2 ripe peeled avocado, chopped
  • 1/4 cup fresh cilantro leaves
  • 4 lime wedges

Nutrition Information

  • calories 278
  • fat 17.3 g
  • satfat 5.5 g
  • monofat 7.2 g
  • polyfat 1.9 g
  • protein 12.6 g
  • carbohydrate 19.6 g
  • fiber 4.5 g
  • cholesterol 203 mg
  • iron 1.6 mg
  • sodium 407 mg
  • calcium 153 mg

How to Make It

  1. Preheat broiler to high.

  2. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

  3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.