Huevos tacos are the perfect pantry meal for those times when you haven’t grocery shopped in ages. Perfect for breakfast, lunch or a quick dinner.
It’s a funny thing when you are a food blogger (or work in any culinary profession), everyone assumes that you must make the most glorious meals all the time. The rather harsh and unfortunate reality is that we all eat boxed macaroni and cheese most likely as frequently as the average Joe. Because like the plumber with leaky pipes and the hair dressers kids with shaggy hair, it is almost always the thing that is most off neglected.
Of course this tendency has been exacerbated by the fact that we now work at an off site studio and work with a myriad of clients. And while some weeks we have plenty of dinner type recipes, there are many weeks where they might only need smoothies shot or a bunch of vegan concoctions my husband and kids won’t touch (fine by me it makes my lunches easy!).
So after a long day at work, most often nights when Kevin is still gone for long hours closing down the brewery after everyone else has gone home…I make tacos. Sometimes it’s with leftover meat, but most often it is this dish. Huevos rancheros tacos. Egg and bean tacos. I don’t know what exactly you should call them other than my favorite phrase….”dinner.”
I’m sure it’s been made a thousand times over the ages but I stumbled upon it one evening when our youngest begged for fried eggs…again. He can eat 3 runny eggs in a sitting if you let him and this dish is a no brainer, no argument dish in our house. Tacos always work for Noah and Phin can either eat the tacos or just eat eggs with guacamole, beans and tomatoes.
And of course the most glorious part is that it’s done in 15-20 minutes once you get comfortable running the pans simultaneously. The most time consuming part is the quick pan fry on the tortilla shells.
I actually find the process of making them rather meditative after a long day. Ingredients on the counter is all the prep time we need before the comforting sound of stove flames clicking and igniting to warm the pans. A pan for shells, a pan for eggs and a saucepan for the beans to warm in.
Chopping veggies next to the stove keeps your hands busy while the shells fry quickly. A cup of steaming hot coffee or an icy beer is a must and a helper or three are usually hovering in the kitchen. These weeknight dinners are hard, repeated more often than they probably should be and yet…comforting and familiar.
- Seasoned black beans:
- 1 regular can black beans
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- 6-8 fried eggs
- 6-8 corn tortilla shells
- diced tomatoes
- cotija cheese
- sliced jalapeños
- lime wedges
- tortilla chips or pan fried corn tortillas
- sour cream
- guacamole or our favorite guacamole salsa
- Warm black beans with seasonings in a small pan.
- Preheat oven to 200 degrees or turn on your warming drawer.
- Heat a large skillet or griddle. Lightly coat with olive oil. Fry each tortilla shell for 1-2 minutes per side until softened but not crispy. Transfer tortillas to a oven safe plate lined with paper towels.
- If you have an exceptionally large crowd to feed using a griddle or a cookie sheet to warm up your tortillas is a great time saver. A light brushing of olive oil on both sides and a hot oven with the cookie sheet makes quick work of prepping the shells.
- Place plate in the oven to hold them warm while you fry the other tortillas.
- In another skillet or griddle fry your eggs to desired consistency.
- Serve everything family style and allow everyone to fix their own plate.