Huevos Rancheros Tacos

Bring bold, authentic Mexican flavors to your table with these irresistible Huevos Rancheros Tacos! Perfect for brunch, lunch, or a vibrant dinner, this recipe combines warm corn tortillas, hearty pinto beans, and perfectly fried eggs topped with a homemade ranchero sauce bursting with the bright flavors of tomatoes, jalapeño, onion, and garlic. Garnished with creamy avocado slices, crumbled cotija cheese, and a sprinkle of fresh cilantro, these tacos strike a delicious balance of textures and flavors. Best of all, they're ready in just 30 minutes, making them an easy yet impressive dish for any occasion. Add a squeeze of lime for a zesty finish, and serve these tacos hot for a show-stopping meal your family will love!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 pieces corn tortillas
• 6 large eggs
• 2 tablespoons vegetable oil
• 1 cup pinto beans (cooked or canned, drained and rinsed)
• 1 piece jalapeño
• 3 pieces roma tomatoes
• 1 small, diced white onion
• 2 pieces garlic cloves
• 0.25 cup fresh cilantro
• 1 piece lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup crumbled cotija cheese
• 1 piece avocado

Directions

Step 1

Start by making the ranchero sauce: Finely dice the roma tomatoes, jalapeño, and small white onion. Mince the garlic cloves.

Step 2

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.

Step 3

Add the garlic, diced jalapeño, and tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and the mixture is saucy.

Step 4

Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir in the chopped cilantro and remove from heat. Set aside.

Step 5

Warm the corn tortillas: In a dry skillet over medium heat, toast each tortilla for about 30 seconds on each side until lightly browned and pliable. Wrap them in a clean kitchen towel to keep warm.

Step 6

Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with the remaining salt and black pepper. Fry the eggs to your desired doneness (sunny-side up is traditional).

Step 7

Warm the pinto beans in a small saucepan over low heat, or in the microwave, for 1-2 minutes.

Step 8

Assemble the tacos: Lay a warm tortilla on a plate. Spread a spoonful of warm pinto beans in the center. Add a fried egg on top, then spoon some ranchero sauce over the egg.

Step 9

Garnish your tacos with crumbled cotija cheese, slices of ripe avocado, and a sprinkle of freshly chopped cilantro.

Step 10

Serve immediately with a lime wedge on the side for an extra burst of freshness.

Nutrition Facts

Serving size	1523.5 grams (1523.5g)

Amount per serving	% Daily Value*
Calories	2352

Total Fat 125.40g	161%
Saturated Fat 43.40g	217%
Polyunsaturated Fat 19.60g
Cholesterol 1244mg	415%
Sodium 4953mg	215%
Total Carbohydrate 215.60g	78%
Dietary Fiber 50.00g	179%
Total Sugars 15.40g
Protein 104.70g	209%

Vitamin D 272IU	1358%
Calcium 1359mg	105%
Iron 16mg	90%
Potassium 3121mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 17.4%

Carbs: 35.8%