Huevos Rancheros Tacos

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Hvrschtcs - Recipe
1.00 LBS
Author: Katerina
Cuisine: Mexican
Recipe type: Dinner
Serves: 8 Servings
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • ⅛ teaspoon salt
  • 2 to 3 garlic cloves, minced
  • 1 can (15-ounces) dark red kidney beans, well rinsed and drained
  • ½-teaspoon ground cumin, or to taste
  • ¼-teaspoon chili powder, or to taste
  • ½-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
  • ½ cup shredded reduced-fat Mexican-Blend Cheese
  • 1 avocado, diced
  • fresh lime juice
  • fresh parsley or fresh cilantro, chopped, for garnish
  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 ¼-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.
  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.