Huevos Rancheros Tacos
- Number of Servings: 4
Ingredients
Ingredients4 (6-inch) corn tortillasCooking spray1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese1/2 cup black beans, rinsed and drained2 teaspoons olive oil4 large eggs1/4 teaspoon black pepper1/4 cup fresh pico de gallo2 tablespoons Mexican crema1/2 ripe peeled avocado, chopped1/4 cup fresh cilantro leaves4 lime wedges
Directions
Preheat broiler to high.
Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper.
Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
Serving Size: 4 tacos
Number of Servings: 4
Recipe submitted by SparkPeople user JOANIEMAC22.
Preheat broiler to high.
Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper.
Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
Serving Size: 4 tacos
Number of Servings: 4
Recipe submitted by SparkPeople user JOANIEMAC22.
Nutritional Info Amount Per Serving
- Calories: 266.7
- Total Fat: 15.8 g
- Cholesterol: 255.4 mg
- Sodium: 211.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.9 g
- Protein: 14.4 g
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