Huevos Rancheros Tacos

Prep: 15 mins

Cook: 1-2 hours

Difficulty: Intermediate

Servings: 4 Servings

The roasted peppers elevate the tacos a bit for the parent palates, because while they’re simply tossed with olive oil and roasted for 15 minutes in the oven, they taste like something you might have made pre-kids. You know, when you had all day to plan a delicious dinner (or to go out to eat without packing a backpack full of supplies). They’re slightly sweet and very soft, so they are approachable for the finicky eaters at your table.

Ingredients

2 medium red bell peppers, thinly sliced
2 tablespoons neutral oil, such as canola
Salt
12 small corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon butter
8 large eggs
Salsa

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Place the bell peppers on a rimmed baking sheet, drizzle with the oil, season with salt, and toss to combine. Spread into an even layer. Roast until softened, about 15 minutes.
Stack the tortillas and wrap in damp paper towels. Place the beans in a medium microwave-safe bowl. Microwave both for 1 minute to warm, flipping the tortilla stack over halfway through.
Melt the butter in a large nonstick skillet over medium heat. Meanwhile, place the eggs in a medium bowl, season with salt, and whisk to combine. Pour into the skillet and cook without stirring until the eggs begin to set on the bottom and around the edges. Using a rubber spatula, lift and fold the partially cooked eggs to allow uncooked eggs to flow underneath. Continue cooking, stirring occasionally, until the eggs are cooked through but still moist, 2 to 3 minutes. Remove from the heat.
Serve the warm tortillas with the beans, peppers, and eggs. Top with salsa.