Best 4 Huevos Ranchero Tortilla Cups Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for an easy and delicious recipe to impress your family and friends? Look no further than huevos rancheros tortilla cups! This delightful dish combines the zesty flavors of eggs, salsa, and cheese, all wrapped up in a crispy tortilla cup. With just a few simple ingredients and steps, you can create a culinary masterpiece that is sure to become a family favorite. So, get your aprons ready and let's embark on a culinary journey to make the irresistible huevos rancheros tortilla cups!

Here are our top 4 tried and tested recipes!

HUEVOS RANCHEROS IN TORTILLA CUPS



Huevos Rancheros in Tortilla Cups image

Provided by Bon Appétit Test Kitchen

Categories     Bean     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Tortillas     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce

Steps:

  • Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
  • Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
  • Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

HUEVOS RANCHEROS TORTILLA BOWLS



Huevos Rancheros Tortilla Bowls image

Something different for breakfast this weekend! This recipe makes just enough for 3 - I have tried to stretch it to 4 but it was not quite enough (I thought). Or it is for 2 very hungry people!

Provided by Nagi | RecipeTin Eats

Categories     Breakfast     Brunch

Time 25m

Number Of Ingredients 16

3 flour tortillas ((20cm/8" rounds))
3 eggs
1 1/2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion ((red, brown, white, yellow), halved and sliced)
1 cup red capsicum ((bell peppers), roughly diced)
1/4 cup coriander/cilantro ((leaves and stems roughly chopped) (loosely packed))
400 g / 14 oz crushed tinned tomato
3/4 cup canned black beans (, drained)
1/2 tsp paprika powder
1/2 tsp cumin powder
1/2 - 3/4 tsp salt
Black pepper
Diced avocado
Sour cream
Grated cheese

Steps:

  • Heat a fry pan over high heat. Use a fry pan with a lid or use the lid of a larger pot (it doesn't matter if it doesn't fit snugly).
  • Place tortilla in fry pan and cook for 30 seconds until charred. Flip and cook the other side for 30 seconds.
  • Remove from fry pan and place into a bowl or casserole dish to form a bowl shape. As the tortilla cools, it will hold its shape in a bowl form.
  • Repeat with remaining tortillas.
  • Heat oil in fry pan over high heat.
  • Add garlic and onion and sauté for 2 minutes until starting to become translucent.
  • Add capsicum (bell pepper) and cook for 2 minutes until starting to char.
  • Add remaining Tomato Filling ingredients, reserving some coriander leave for garnish. Bring to simmer and cook for 1 minute to thicken, then turn heat down to medium.
  • Use a spoon to make 3 indents in the Tomato Filling.
  • Crack eggs into indents.
  • Cover with lid and cook for 3 minutes or to your liking. Check it at 2 minutes, then take a quick peek every 30 seconds thereafter. It can go from under to overcooked in a flash! Note that the eggs will continue to cook slightly after taking it off the heat.
  • Remove fry pan from heat.
  • Divide Tomato Filling between each Tortilla Bowl, topped with an egg.
  • Top with remaining coriander leaves and garnish of choice. Serve immediately.

Nutrition Facts : ServingSize 352 g, Calories 405 kcal, Carbohydrate 60 g, Protein 21.1 g, Fat 11.1 g, SaturatedFat 2.4 g, Cholesterol 164 mg, Sodium 712 mg, Fiber 13.2 g, Sugar 5.9 g

HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY



Huevos Ranchero Tortilla Cups Recipe by Tasty image

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

nonstick cooking spray, for greasing
12 flour tortillas, street taco-size
2 teaspoons vegetable oil
½ can black beans, plus their liquid
½ teaspoon ground cumin
½ teaspoon ground chili powder
½ teaspoon garlic powder
1 jar Pace® Chunky Salsa, divided
3 large eggs
¼ cup whole milk
1 cup avocado, diced, for topping
½ cup crumbled queso fresco, for topping
¼ cup fresh cilantro, chopped, for topping

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



Huevos Rancheros-ish Bake Recipe by Tasty image

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

1 cup vegetable oil
5 corn tortillas, cut 4 of them in half
14 oz black beans, 1 can
1 cup mexican blend cheese
1 ½ cups pico de gallo
6 eggs
½ cup red enchilada sauce
fresh cilantro, to taste
cotija cheese, to taste
1 cup cream mexicana, or sour cream

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

Tips:

  • To make the tortilla cups, use a 3-inch cookie cutter to cut circles out of tortillas. Place the circles in a muffin tin and bake at 350°F for 5-7 minutes, or until golden brown and crispy.
  • For the eggs, you can use any type of eggs you like. If you want a richer flavor, use farm-fresh eggs. For a lower-calorie option, use egg whites.
  • To make the salsa, use fresh, ripe tomatoes. You can also add other vegetables to the salsa, such as onions, peppers, or corn.
  • To make the guacamole, use ripe avocados. You can also add other ingredients to the guacamole, such as onions, tomatoes, or cilantro.
  • To assemble the huevos rancheros tortilla cups, place a tortilla cup in a plate. Add an egg, salsa, guacamole, and cheese. Serve immediately.

Conclusion:

Huevos rancheros tortilla cups are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a crowd, and they can be made ahead of time. With a few simple tips, you can make the perfect huevos rancheros tortilla cups every time.

Related Topics