Huevos Ranchero Tortilla Cups Recipe By Tasty

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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



Huevos Rancheros-ish Bake Recipe by Tasty image

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

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

HUEVOS RANCHEROS IN TORTILLA CUPS

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



Huevos Rancheros in Tortilla Cups image

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.

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

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



Huevos Ranchero Tortilla Cups Recipe by Tasty image

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

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

HUEVOS RANCHEROS IN MUFFIN CUPS

Saw this recipe on Food Network/Melissa d'Arabian. It looks easy and a great breakfast/brunch idea.

Provided by DailyInspiration

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8



Huevos Rancheros in Muffin Cups image

Steps:

  • Preheat the oven to 400 degrees F. Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup. Brush both sides of the tortillas lightly with melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
  • In a small bowl, mix half the salsa with the black beans with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6-7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

8 flour tortillas (5-inch)
3 tablespoons butter, melted
kosher salt & freshly ground black pepper
1 cup salsa (prepared chunky cilantro salsa or your choice)
3/4 cup black beans (cooked)
8 eggs
1/2 cup monterey jack pepper cheese, shredded
1/2 cup sour cream

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