This decadent knife-and-fork taco by Cooking Light features a soft, runny egg atop beans, cheese, pico de gallo and so much more! Each taco delivers a good amount of protein and fiber helping you feel fuller and oh-so-satisfied.
This recipe is part of our 30 Healthy Log It Now Recipes e-cookbook!
Download your free copy here.
Dinner Done Quick and Healthy: Huevos Rancheros Tacos Recipe
Huevos Rancheros Tacos
Ingredients
- 4 (6-inch) corn tortillas
- Cooking spray
- 1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons olive oil
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 cup fresh pico de gallo
- 2 tablespoons Mexican crema
- 1/2 ripe peeled avocado, chopped
- 1/4 cup fresh cilantro leaves
- 4 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.
Nutrition Information
Serves: 4 | Serving Size: 1 taco
Per serving: Calories: 272; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 206mg; Sodium: 354mg; Carbohydrate: 18g; Dietary Fiber: 4g; Sugar: 1g; Protein: 13g
Nutrition Bonus: Potassium: 169mg; Iron: 9%; Vitamin A: 11%; Vitamin C: 9%; Calcium: 18%
