Recipe: Huevos Rancheros Tacos
Serves 4 to 6
In our house, eggs save dinner at least once a week. And in case you haven’t tried it, serving breakfast for dinner is an almost guaranteed way to delight the kids at the end of the day. These huevos rancheros tacos, filled with black beans, scrambled eggs, and quickly roasted red peppers, are a delicious vegetarian way to change up taco night for the whole family.
Apart from the bell peppers, all of the ingredients in this recipe are ones that can last in the pantry or fridge for weeks — which means that if you keep them on hand, you always have a delicious family dinner in your back pocket.
The roasted peppers elevate the tacos a bit for the parent palates, because while they’re simply tossed with olive oil and roasted for 15 minutes in the oven, they taste like something you might have made pre-kids. You know, when you had all day to plan a delicious dinner (or to go out to eat without packing a backpack full of supplies). They’re slightly sweet and very soft, so they are approachable for the finicky eaters at your table.
My kids tend to like black beans best, but pinto or even canned refried beans would work here too. You can add more seasoning to the beans by sprinkling with ground cumin and chili powder if you’d like, but if you can also just let a flavorful salsa do the heavy lifting. Speaking of salsa, you can use chunky (store-bought!) pico de gallo or puréed jarred salsa, depending on what your family likes.
You can scramble the eggs while you warm the beans and tortillas and in about 20 minutes, dinner will be ready to serve. Add shredded cheese, sliced avocado, a squeeze of fresh lime, or even shredded chicken or pork if you’re feeling extra fancy!
Veggie-Packed Dinners For Little Eaters and Hungry Parents
Maybe you aren’t going for anything too extreme when it comes to New Year’s resolutions, and that’s something we can get behind. A positive change (like ensuring there’s a big produce moment in every meal) doesn’t have to be complicated — especially when you’ve also got little mouths to feed. With that in mind, we’re sharing five-ingredient dinners that put the focus on veggies, keep the kiddos happy, and ensure the parents are well-fed too. Here’s to a simpler way to do dinner!
Huevos Rancheros Tacos
Serves 4 to 6
medium red bell peppers, thinly sliced
- 2 tablespoons
neutral oil, such as canola
small corn tortillas
(15-ounce) can black beans, drained and rinsed
- 1 tablespoon
Arrange a rack in the middle of the oven and heat to 450°F. Place the bell peppers on a rimmed baking sheet, drizzle with the oil, season with salt, and toss to combine. Spread into an even layer. Roast until softened, about 15 minutes.
Stack the tortillas and wrap in damp paper towels. Place the beans in a medium microwave-safe bowl. Microwave both for 1 minute to warm, flipping the tortilla stack over halfway through.
Melt the butter in a large nonstick skillet over medium heat. Meanwhile, place the eggs in a medium bowl, season with salt, and whisk to combine. Pour into the skillet and cook without stirring until the eggs begin to set on the bottom and around the edges. Using a rubber spatula, lift and fold the partially cooked eggs to allow uncooked eggs to flow underneath. Continue cooking, stirring occasionally, until the eggs are cooked through but still moist, 2 to 3 minutes. Remove from the heat.
Serve the warm tortillas with the beans, peppers, and eggs. Top with salsa.
Get the Kitchn Daily in your inbox.