Huevos Rancheros Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Adam Hickman,

May 2013