HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour tortillas, vegetable oil, black beans, ground cumin, ground chili powder, garlic powder, Pace® Chunky Salsa, large eggs, whole milk, avocado, crumbled queso fresco, fresh cilantro
Provided by Pace
Categories Breakfast
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
- Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
- Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
- In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
- Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
- Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY
Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana
Provided by Tucker Iida
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 375˚F (190˚C)
- In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
- In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
- Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
- Sprinkle Mexican blend cheese over the black beans.
- Add pico de gallo on top of the cheese.
- Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
- Crack one egg into each well (6 wells for 6 eggs).
- Pour enchilada sauce over everything!
- Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
- Top with your favorite huevos rancheros toppings.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams
BEEFY HUEVOS RANCHEROS
This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with flour tortillas and fruit or salad. Guests can top them however they like. -Sandra Leonard, Peculiar, Missouri
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan., Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes., Sprinkle with cheese. Serve with tortillas and toppings as desired.
Nutrition Facts : Calories 434 calories, Fat 17g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein.
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