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Huevos Rancheros Open-Faced Taco

Huevos Rancheros Open-Faced Taco

Eggs for dinner? And in a taco shell? Absolutely. With fresh avocado, cilantro, salsa, queso fresco and pre-cooked Turkey Pot Roast, this simple Mexican recipe is right at home on the dinner table. Ready in under 30 minutes!

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servings Makes 6 servings 6
preparation time PREP 20 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 6 soft taco-size (6-inch) flour tortillas
  • 1 teaspoon canola oil
  • 2 cups shredded JENNIE-O® Bone-in Turkey Pot Roast, in deli grab-n-go section
  • 1 cup canned black beans, rinsed and drained
  • 1 avocado, sliced
  • 4 eggs, poached or 1½ cups egg substitute, scrambled
  • ½ cup salsa verde
  • ⅓ cup queso fresco
  • ¼ cup cilantro leaves
  • lime wedges, if desired

Directions

  1. Brush both sides of each tortilla with oil. In large skillet or on hot plate, cook tortillas 2 minutes on each side or until golden brown and crisp or cook in 375°F. oven 8 to 12 minutes or until golden brown.
  2. In bowl, combine turkey and beans, stir to combine. Top each tortilla with turkey mixture. Add avocado, egg, salsa, queso fresco and cilantro leaves. Serve with lime wedges, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories400

Protein24g

Carbohydrates43g

Fiber9g

Sugars4g

Fat14g

Cholesterol50mg

Sodium760mg

Saturated Fat4g

MADE WITH

Bone-in Turkey Pot Roast

Bone-in Turkey Pot Roast

REVIEWS OF THIS RECIPE

Huevos Rancheros Open-Faced Taco