Hello Healthy Meal Preppers!

Get ready to elevate your breakfast game with Loaded Huevos Rancheros Tacos, a hearty and vibrant dish that brings together the bold flavors of Mexican cuisine in every bite. Picture this: tender tortillas cradling perfectly cooked eggs, smothered in a spicy tomato sauce infused with ancho chili, oregano, cumin, and chipotle. Each taco is then loaded with charred green peppers and onions, adding a satisfying crunch and depth of flavor. But that's just the beginning – imagine topping it all off with crisp red cabbage, refreshing radishes, creamy avocado, and a sprinkle of fresh cilantro. Finish with a squeeze of zesty lime juice and decadent queso fresco crumbles, and you have a breakfast that's not only packed with protein (28.7g per serving) but also bursts with colors and textures that wake up your taste buds and energize your morning.

What makes these tacos truly special is the joy of crafting them yourself, layering each ingredient with care and creativity. Whether you're cooking for yourself or sharing with loved ones, this recipe invites you to savor the process and the delicious rewards. It's more than just a meal; it's a celebration of flavors, a moment of culinary adventure that starts your day on a deliciously satisfying note. So, gather your ingredients and get ready to create something extraordinary – Loaded Huevos Rancheros Tacos are here to make your breakfasts memorable and your mornings inspired.

Loaded Huevos Rancheros Tacos Recipe:

Per 2 tacos (1 serving): 560 Calories • 54.3g Carbs (13.3g Fiber) • 28.7g Fat • 28.7g Protein

20 minutes to prep, 25 minutes to cook

Ingredients

Scaled to 2 tacos

• 1/4 small Green bell pepper (18 g)

• 5/16 cup, chopped Onions (50 g)

• 1 cloves, minced Garlic (3 g)

• 3/8 tsp Olive oil (1.7 g)

• 1/4 tsp Salt (1.5 g)

• 1/8 tbsp, ground Pepper (0.9 g)

• 1/4 pepper Ancho pepper (4.2 g)

• 1/4 tsp, ground Oregano (0.4 g)

• 1/4 tsp, ground Cumin (0.8 g)

• 3/8 tsp Chili powder (0.9 g) (Chipotle)

• 7/8 cup, chopped Tomatoes (138 g)

• 2 tbsp Water (30 g)

• 1/2 oz Vinegar (14 g) (1/4 cup)

• 1/8 head, medium Red cabbage (105 g)

• 2 medium Radishes (9 g)

• 1/16 cup Fresh cilantro (1 g)

• 3/4 fruit Limes (50 g)

• 1/4 fruit Avocados (34 g)

• 3/8 tsp Butter (1.8 g)

• 2 extra large Egg (112 g)

• 1 oz Tropical, Queso Fresco, Fresh Cheese (28 g)

• 2 tortilla Tortillas (48 g)

Directions

Directions are for the original recipe of 8 tacos

1. Dice 1 green pepper and 1 yellow onion. Mince 4 cloves garlic. In a bowl, mix the vegetables with ½ tablespoon olive oil, a few pinches kosher salt and fresh ground black pepper. Place on a parchment paper-lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.

2. Remove the seeds from 1 dried ancho chili and cut it into a few pieces. In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and ½ tablespoon ground chipotle pepper. Toast for 3 minutes over medium heat until fragrant. Add the tomatoes and their liquid, ½ cup water, and ¼ cup apple cider vinegar. Simmer for 10 minutes.

3. Using a blender or immersion blender, blend the tomato sauce until roughly puréed. Add the broiled vegetables and pulse until combined (do not purée).

4. Thinly slice ½ small red cabbage and 8 radishes. Chop ¼ cup cilantro. Cut the limes into wedges. Peel and dice the avocado.

5. In a large skillet, heat ½ tablespoon butter until it melts. Add as many eggs as fit in the pan, cover and continue cooking over medium heat until the egg whites are cooked through. Cook the remaining eggs in the same fashion.

6. To serve, place each tortilla on a plate. Top with an egg, spicy tomato sauce, cabbage, radishes, cilantro, avocado, several squeezes of lime juice, and queso fresco crumbles.