Huevos Rancheros Tacos

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  • 2 tablespoons olive oil , divided
  • 1 small yellow onion , diced
  • 1/8 teaspoon salt
  • 2 to 3 garlic cloves , minced
  • 1 can (15-ounces) dark red kidney beans, well rinsed and drained
  • 1/2- teaspoon ground cumin , or to taste
  • 1/4- teaspoon chili powder , or to taste
  • 1/2- teaspoon dried oregano
  • salt and fresh ground pepper , to taste
  • 8 eggs
  • 8 (6-inch) whole wheat tortillas, warmed
  • 1 can (10-ounces) Diced Tomatoes & Green Chilies
  • 1/2 cup shredded reduced-fat Mexican-Blend Cheese
  • 1 avocado , diced
  • fresh lime juice
  • fresh parsley or fresh cilantro , chopped, for garnish


  • In a large skillet heat 1 tablespoon olive oil.
  • Add diced onions and season with salt; cook for 3 minutes, or until translucent.
  • Add minced garlic and continue to cook for 30 seconds, or until fragrant.
  • Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
  • Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
  • Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
  • Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
  • Add diced tomatoes & green chilies over the eggs.
  • Sprinkle with cheese.
  • Add diced avocados and squeeze fresh lemon juice over each prepared taco.
  • Garnish with parsley or cilantro.


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