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
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Sana khan Jawed
[email protected]These were a fun and easy recipe to make. My kids loved them!
Papu Paul
[email protected]These were delicious! I especially loved the crispy tortilla cups.
Voice of Islam
[email protected]These were a little bland for my taste. I think I would add more spices next time.
Akarawatou Nana aiysha
[email protected]I've made these tortilla cups several times now and they are always a hit. They're perfect for a quick and easy breakfast or brunch.
Mr.nuggets HD
[email protected]These were so easy to make and they were a huge hit with my family. I will definitely be making these again soon.
zahra maqsood
[email protected]These were a great way to use up leftover eggs. I also added some chopped veggies to the eggs for a healthier meal.
Alex Clyburn
[email protected]I'm not a fan of cilantro, so I left it out of the recipe. The tortilla cups were still delicious.
Fares Riad
[email protected]These were delicious! I used a store-bought ranchero sauce to save time and they still turned out great.
Waseem Waseem
[email protected]These were a little too spicy for my taste, but my husband loved them. I will definitely make them again, but I'll use a milder salsa next time.
Flaco Zec
[email protected]I made these for breakfast and they were the perfect start to my day. The tortilla cups were crispy and the eggs were fluffy and flavorful.
Tebelo Marwane
[email protected]These were a great way to use up leftover tortillas. I also added some black beans and corn to the eggs for a more filling meal.
Tiroentle Events
[email protected]I followed the recipe exactly and the tortilla cups turned out perfectly crispy. The eggs and ranchero sauce were also delicious.
Aminata S Balde
[email protected]The tortilla cups were a little soggy for my taste, but the eggs and ranchero sauce were delicious.
muwayire Alpha
[email protected]These were so easy to make and they tasted amazing! I will definitely be making these again.
Gm Tanim
[email protected]I'm not a huge fan of eggs, but I really enjoyed these tortilla cups. The eggs were cooked perfectly and the ranchero sauce was flavorful without being too spicy.
Michael Walter Okuku
[email protected]These tortilla cups were a hit at my Cinco de Mayo party! They were easy to make and so delicious. I especially loved the combination of the savory eggs and the tangy ranchero sauce.