Huevos Rancheros Tacos || Gracefult Kitchen

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Huevos Rancheros Tacos

Breakfast

When you combine these two Tex-Mex-inspired favorites, the delicious question becomes whether to enjoy them at breakfast, brunch, lunch or dinner! Tacos Rancheros will become your favorite way to combine eggs and the classic flavors of tacos.

Ingredients

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

Description

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.
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.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold in half. Top with pico de gallo.