Huevos Rancheros Tacos

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MAKES: 4 servings
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
CARB GRAMS PER SERVING: 31

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  • 4

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

Preparation

Step 1

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.

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