Huevos Rancheros Tacos

• Vegetarian

• Produce

  • 1 Avocado
  • 2 Garlic cloves
  • 1 can Kidney beans, dark red
  • 1/2 tsp Oregano, dried
  • 1 Parsley or fresh cilantro, fresh
  • 1 can Tomatoes & green chilies
  • 1 Yellow onion, small

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/8 tsp Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 (6-inch whole wheat tortillas, whole wheat

• Dairy

  • 1/2 cup Mexican-blend cheese, reduced-fat

Found on diethood.com

Description

Ingredients

• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 1/8 teaspoon salt
• 2 to 3 garlic cloves, minced
• 1 can (15-ounces) dark red kidney beans, well rinsed and drained
• 1/2-teaspoon ground cumin, or to taste
• 1/4-teaspoon chili powder, or to taste
• 1/2-teaspoon dried oregano
• salt and fresh ground pepper, to taste
• 8 eggs
• 8 (6-inch) whole wheat tortillas, warmed
• 1 can (10-ounces) Diced Tomatoes & Green Chilies
• 1/2 cup shredded reduced-fat Mexican-Blend Cheese
• 1 avocado, diced
• fresh lime juice
• fresh parsley or fresh cilantro, chopped, for garnish

Directions

• In a large skillet heat 1 tablespoon olive oil.
• Add diced onions and season with salt; cook for 3 minutes, or until translucent.
• Add minced garlic and continue to cook for 30 seconds, or until fragrant.
• Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
• Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
• Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
• In a large skillet, heat remaining olive oil over medium-high heat.
• Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)
• Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
• Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.
• Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
• Add diced tomatoes & green chilies over the eggs.
• Sprinkle with cheese.
• Add diced avocados and squeeze fresh lemon juice over each prepared taco.
• Garnish with parsley or cilantro.
• Serve.

Nutrition