Huevos Rancheros Tacos

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

Make these classic ground beef tacos for your next family dinner or party. Perfect tacos await after you sprinkle with lettuce, onion and tomato and a little hot sauce if you like spicy.

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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