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Huevos Ranchero Tortilla Cups

Ingredients

for 12 cups

  • 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 (60 mL)
  • 1 cup avocado (145 g), diced, for topping
  • ½ cup crumbled queso fresco (55 g), for topping
  • ¼ cup fresh cilantro (10 g), chopped, for topping

Nutrition Info

  • Calories 232
  • Fat 8g
  • Carbs 29g
  • Fiber 3g
  • Sugar 2g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the tortilla cups for 18–22 minutes, until eggs are cooked through.
  7. 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.
  8. Enjoy!

Ingredients

for 12 cups

  • 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 (60 mL)
  • 1 cup avocado (145 g), diced, for topping
  • ½ cup crumbled queso fresco (55 g), for topping
  • ¼ cup fresh cilantro (10 g), chopped, for topping

Nutrition Info

  • Calories 232
  • Fat 8g
  • Carbs 29g
  • Fiber 3g
  • Sugar 2g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the tortilla cups for 18–22 minutes, until eggs are cooked through.
  7. 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.
  8. Enjoy!
Huevos Ranchero Tortilla Cups

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