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. Huevos Rancheros Open-Faced Tacos are ready in under 30 minutes!
soft taco-size (6-inch) flour tortillas
teaspoon canola oil
cups shredded JENNIE-O® Slow Roasted Dark Turkey
cup canned black beans, rinsed and drained
eggs, poached or 10.5 cups egg substitute, scrambled
cup salsa verde
cup queso fresco
cup cilantro leaves
lime wedges, if desired
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.
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.