Huevos Rancheros Tacos

Huevos Rancheros Tacos

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From: Diabetic Living Magazine

When you combine these two Tex-Mex favorites, the delicious question becomes whether to enjoy them at breakfast, brunch, lunch or dinner!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • ½ cup chopped red onion (1 medium)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added pinto beans, drained
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • ½ cup water
  • Nonstick cooking spray
  • 3 eggs
  • 9 egg whites
  • 8 6-inch corn tortillas, warmed (see Tips)
  • ½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
  • ½ cup refrigerated pico de gallo


  • Prep

  • Ready In

  1. In a 10-inch nonstick skillet heat oil over medium. Add onion; cook about 4 minutes or until softened. Add garlic; cook 30 seconds more. Remove from heat. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans. 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 with cooking spray. Heat skillet over medium. 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, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.
  3. To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold in half. Top with pico de gallo.
  • Tips: To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds. Or preheat oven to 350°F. Wrap tortillas in foil. Bake for 10 minutes.

Nutrition information

  • Serving size: 2 tortillas (each filled with 2½ Tbsp. beans, 3 Tbsp. eggs & 1 Tbsp. cheese)
  • Per serving: 337 calories; 9 g fat(3 g sat); 6 g fiber; 37 g carbohydrates; 28 g protein; 7 mcg folate; 15 mg cholesterol; 3 g sugars; 2,419 IU vitamin A; 2 mg vitamin C; 241 mg calcium; 5 mg iron; 467 mg sodium; 592 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 lean meat, 1 fat

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