Open faced tacos filled with turkey pot roast, fresh avocado, cilantro, salsa, beans, and queso fresco, garnished with lime wedges on a white plate.

Huevos Rancheros Open-Faced Taco

Name: Huevos Rancheros Open-Faced Taco
Total time: 30 min
Yield: 6
Cuisine: Mexican/ Tex-Mex
Ingredients: 6 soft taco-size (6-inch) flour tortillas; 1 teaspoon canola oil; 2 cups shredded JENNIE-O® Slow Roasted Dark Turkey; 1 cup canned black beans, rinsed and drained; 1 avocado, sliced; 4 eggs, poached or 1½ cups egg substitute, scrambled; ½ cup salsa verde; ⅓ cup queso fresco; ¼ cup cilantro leaves; lime wedges, if desired

Eggs for dinner? And in a taco shell? Absolutely. With fresh avocado, cilantro, salsa, queso fresco and pre-cooked Turkey Pot Roast, this simple Mexican recipe is right at home on the dinner table. Huevos Rancheros Open-Faced Tacos are ready in under 30 minutes!

Total Time

30 Minutes

Serving Size

6 Servings

soft taco-size (6-inch) flour tortillas

teaspoon canola oil

cups shredded JENNIE-O® Slow Roasted Dark Turkey

cup canned black beans, rinsed and drained

avocado, sliced

eggs, poached or 1 1/2 cups egg substitute, scrambled

1/2

cup salsa verde

1/3

cup queso fresco

1/4

cup cilantro leaves

lime wedges, if desired

Brush both sides of each tortilla with oil.

In large skillet or on hot plate, cook tortillas 2 minutes on each side or until golden brown and crisp or cook in 375°F. oven 8 to 12 minutes or until golden brown.

In bowl, combine turkey and beans, stir to combine. Top each tortilla with turkey mixture. Add avocado, egg, salsa, queso fresco and cilantro leaves.

Serve with lime wedges, if desired.

Calories

400

Protein

24g

Carbohydrates

43g

Fiber

Sugars

Fat

14g