Huevos Rancheros Tacos
Recipe from Diabetic Living



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Ingredients
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    2   teaspoons 
    olive oil
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    1/2  cup 
    chopped red onion (1 medium)
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    2   cloves 
    garlic, minced
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    1  15  ounce can 
    no-salt-added pinto beans, drained
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
    kosher salt
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    1/4  teaspoon 
    dried oregano, crushed
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    1/8  teaspoon 
    cayenne pepper
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    1/2  cup 
    water
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    Nonstick cooking spray
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    3   
    eggs
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    9   
    egg whites
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    8  6  inches 
    corn tortillas, warmed*
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    1/2  cup 
    shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
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    1/2  cup 
    refrigerated pico de gallo

Directions
1.
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.
2.
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.
3.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold tacos in half. Top with pico de gallo.
Tip
  • *Test Kitchen Tip: To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds.
Nutrition information
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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