Huevos Rancheros Tacos
Recipe from Diabetic Living
Serving size: 2 tortillas (each filled with 2 1/2 tablespoons beans, 3 tablespoons eggs, and 1 tablespoon cheese)
Yield: 1 1/4 cups refried beans, 1 1/2 cups scrambled eggs
Total Time: 25 mins
see savings2 teaspoonsolive oil
see savings1/2 cupchopped red onion (1 medium)
see savings2 clovesgarlic, minced
see savings1 15 ounce canno-salt-added pinto beans, drained
see savings1/2 teaspoonground cumin
see savings1/4 teaspoonkosher salt
see savings1/4 teaspoondried oregano, crushed
see savings1/8 teaspooncayenne pepper
see savings1/2 cupwater
see savingsNonstick cooking spray
see savings9egg whites
see savings8 6 inchescorn tortillas, warmed*
see savings1/2 cupshredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
see savings1/2 cuprefrigerated pico de gallo
In a large nonstick skillet heat oil over medium heat. Add onion; cook about 4 minutes or until softened. Add garlic; cook for 30 seconds more. Remove from heat. Stir beans, cumin, kosher salt, oregano, and cayenne pepper into the onion mixture, mashing the beans with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans with the spoon. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm.
Rinse and dry the skillet. Coat the skillet with cooking spray. Heat skillet over medium heat. In a large bowl whisk together eggs and egg whites. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until cooked through but still glossy.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold tacos in half. Top with pico de gallo.
*Test Kitchen Tip:
To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds.
Per Serving: cal. (kcal) 325, Fat, total (g) 12, chol. (mg) 155, sat. fat (g) 4, carb. (g) 31, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 3, pro. (g) 22, vit. A (IU) 583.08, vit. C (mg) 4.72, Thiamin (mg) 0.06, Riboflavin (mg) 0.54, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 421, Potassium (mg) 487, calcium (mg) 191.84, iron (mg) 2.7, Starch () 2, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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