Low-Calorie Huevos Rancheros Tacos

Enjoy the fusion of Tex-Mex flavors in a guilt-free manner with our Huevos Rancheros Tacos. Whether it's breakfast, brunch, lunch, or dinner, these Tacos Rancheros bring together the classic taste of tacos and the goodness of eggs. Indulge in this savory delight without the worry of excess calories.

Ingredients:

• 2 teaspoons olive oil
• ½ cup chopped red onion (1 medium)
• 2 cloves garlic, minced
• 1 (15-ounce) can no-salt-added pinto beans, drained
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon dried oregano, crushed
• ⅛ teaspoon cayenne pepper
• ½ cup water
• Nonstick cooking spray
• 3 eggs
• 9 egg whites
• 8 6-inch corn tortillas, warmed
• ½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
• ½ cup refrigerated pico de gallo

Directions:

1. In a 10-inch nonstick skillet, heat oil over medium. Add onion; cook about 4 minutes or until softened. Add garlic; cook for an additional 30 seconds. Remove from heat.
2. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon. Return to heat, add water, and continue mashing. Simmer until beans reach a thick, spreadable consistency. Remove from skillet; keep warm.
3. Rinse and dry the skillet; coat with cooking spray. Heat the skillet over medium.
4. In a large bowl, whisk together eggs and egg whites. Add the egg mixture to the skillet and cook without stirring until eggs begin to set on the bottom and around edges. Lift and fold the partially cooked egg mixture with a spatula, allowing the uncooked portion to flow underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.
5. To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese, fold in half, and garnish with pico de gallo.

Low-Calorie Note: Revel in the vibrant flavors of these Huevos Rancheros Tacos without the calorie concerns. A wholesome and satisfying option for those mindful of their calorie intake.