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Huevos Rancheros Breakfast Tacos

Author Vianney Rodriguez

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • ½ cup bell pepper diced
  • 1 cup tomatoes diced
  • 2 garlic cloves minced
  • 1/4 cup Old El Paso pickled jalapenos chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 eggs
  • ½ cup cilantro washed and chopped
  • 6 Old El Paso Flour Tortillas

Instructions

  1. Heat a large nonstick skillet with olive oil over medium-high heat. Add onion, bell pepper, and tomatoes; sauté 3 minutes. Add garlic, pickled jalapenos, cumin, oregano, salt and pepper and sauté 2 minutes. Add eggs to pan; cook 3 minutes or until done, stir in cilantro. Heat tortillas according to package directions, divide egg mixture evenly between tortillas; serve warm garnished with cilantro.