Heuvos Rancheros Street Tacos |Cooking With Amanda

Does this happen to you? This thing where you are at the grocery store to buy the boring normal staple things and while you are pointed towards your favorite cereal or loaf of bread, you walk past some phenomenal little product that you just HAVE to have?

It happens to me often… I think I am a victim of clever marketing. And that clever marketing is exactly why we are having huevos rancheros street tacos in front of you right now.

I was wandering around the produce aisle (where I also buy all sorts of weird things that jump out at me, or just way too much of what's on sale) and I passed these itty bitty teeny tiny little tortillas. There are corn and flour! Of course I bought both. But seriously I was completely seduced by the fact that THEY ARE SO LITTLE.

The same thing happens every time I walk past new Oreo cookie flavors. I buy them all! But I have yet to figure out how to have Oreos for breakfast. So.

Awhile back we had a taco bonanza here at Food Fanatic and we made a zillion kinds of tacos for every meal of the day. I made this sausage breakfast tacos recipe which, in truth, is one of my favorite things I have ever contributed to Food Fanatic to date.

Huevos rancheros street tacos are in the same Tex-Mex family, but can double as cute little appetizers and you can even make a bunch and eat them for dinner. These are SO easy and cook up super-fast. You only need a few ingredients -- tiny taco shells need to make your grocery list.

Tiny taco shells are winning!

If you love tiny foods like me, you will definitely want to try this recipe for taco salad cups. If breakfast tacos are your jam, you should also check out these sweet potato and chorizo breakfast tacos!

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Heuvos Rancheros Street Tacos Recipe

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Ingredients

For the Pico:

2 roma tomatoes
2 tablespoons chopped red onion, for the pico
2 teaspoons minced fresh jalapeño, (optional)
1 clove garlic, minced (small clove)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the Street Tacos:

6 mini tortillas, corn or flour
2 eggs
1 cup black beans, drained and rinsed
2 ounces queso fresco, crumbled
diced avocado, to garnish

Directions

Toss together all the pico ingredients and stir to combine. If you are in a hurry you can use prepared salsa and skip this step.
Place the tortillas in a large non-stick skillet and heat it to medium high until they are toasty. Turn them and layer them in a slightly stacked row (3 to a row). Crack an egg so it's half on and half off the tortillas and cook to your desired temperature. Flip the whole mass (eggs + tortillas) if you are aiming for over easy, over medium, over well, or over hard.
Remove the eggs and tortillas to a plate.
Toss the beans in the skillet and cook for just a minute to heat them. Pour the beans over the eggs.
Top with the pico de gallo (or salsa), the crumbled queso fresco, and the diced avocado.