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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 17.3g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 12.6g
  • Carbohydrate: 19.6g
  • Fiber: 4.5g
  • Cholesterol: 203mg
  • Iron: 1.6mg
  • Sodium: 407mg
  • Calcium: 153mg

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. 1. Preheat broiler to high.
  2. 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. 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.

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