Huevos Rancheros Tacos

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by: I Can Cook That






1 tablespoon extra-virgin olive oil 1/2 medium yellow onion, chopped 2 garlic cloves, minced 1 large jalapeno, seeded and chopped 1 (15 ounce) can fire-roasted diced tomatoes 1/2 cup vegetable broth 1 tablespoon chopped fresh cilantro 2 tablespoons chopped fresh oregano 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce 1/4 teaspoon salt freshly ground pepper, to taste 1 (15 ounce) can refried black beans 3 tablespoons vegetable oil, divided 8 corn tortillas 1/3 cup shredded cheddar cheese 8 large eggs 2 tablespoons chopped fresh cilantro or oregano




ingredients

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serves: 4

1 tablespoon extra-virgin olive oil

1/2 medium yellow onion, chopped

2 cloves garlic minced

1 large jalapeno, seeded and chopped

1 can (15 ounce) fire-roasted diced tomatoes

1/2 cup vegetable broth

1 tablespoon chopped fresh cilantro

2 tablespoons chopped fresh oregano

1 in chipotle pepper adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce

1/4 teaspoon salt

freshly ground pepper, to taste

1 can (15 ounce) refried black beans

3 tablespoons vegetable oil, divided

8 corn tortillas

1/3 cup shredded cheddar cheese

8 large eggs

2 tablespoons chopped fresh cilantro or oregano

Nutrition Facts
Huevos Rancheros Tacos

Servings Per Recipe: 4

Amount per Serving

Calories: 549

  • Total Fat: 30.1 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 383.6 mg
  • Sodium: 1634.5 mg
  • Total Carbs: 47.6 g
  •     Dietary Fiber: 13.1 g
  •     Sugars: 7.3 g
  • Protein: 24.6 g
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preparation

1.  Heat the olive oil in a saucepan over medium heat. Add the onions, garlic, and jalapenos to the pan and cook for 3 minutes or until softened.

2.  Stir in tomatoes with the juice, vegetable broth, cilantro, oregano, chipotle, adobo sauce, salt, and pepper.

3.  Simmer for 20 minutes, stirring occasionally, until the sauce thickens.

4.  Let cool. Process in a blender or food processor until smooth.

5.  The sauce can be made a day ahead of time and refrigerated until ready to use. Warm before serving.

6.  Preheat your oven to 350 degrees. Combine the refried beans with 1/4 cup water in a small saucepan over medium-low heat and cook, stirring, until heated.

7.  Heat one tablespoon of the vegetable oil in a large saute pan over medium heat. Add the tortillas (however many fit at one time without overlapping) and cook for 1 minute on each side, adding more oil as needed. Arrange in a single layer on a baking sheet. Spread 2 tablespoons of warmed refried beans on each tortilla.

8.  Sprinkle with cheese.

9.  Place in oven and bake for 3 to 4 minutes or until the cheese is melted. In the same saute pan you used to cook the tortillas, head 1/2 tablespoon vegetable oil over medium-high heat. Crack 4 eggs into the skillet.

10.  Cover and cook for 4 minutes, or until the whites are cooked through and a white film has begun to form over the yolk.

11.  Separate eggs if needed and place one on each tortilla. Repeat with remaining 4 eggs. Top with ranchero sauce and freshly chopped cilantro or oregano.

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