Huevos Rancheros Tacos

Huevos Rancheros Tacos 2 tsp olive oil 1/2 c red onion, chopped 2 cloves garlic, minced 1 (15 oz) can pinto beans, rinsed and drained 1/2 tsp ground cumin 1/2 tsp Kosher salt 1/4 tsp dried oregano 1/8 tsp cayenne pepper 1/2 c water 3 lg eggs 9 egg whites 8 (6-inch) corn tortillas, warmed 1/2 c shredded Colby Jack cheese 1/2 c pico de gallo In a large nonstick skillet, heat oil over medium heat. Add onion and cook for about 4 minutes, or until softened. Add garlic and cook for 30 seconds more, then remove from heat. Add beans, cumin, kosher salt, oregano and cayenne pepper into the onion mixture, mashing beans with the back of a wooden spoon. Return to heat and stir in the water, continuing to mash the beans with the spoon. Simmer until beans are thick and have a spreading consistency (mixture won't be completely smooth). Remove from skillet and keep warm. Rinse and dry the skillet, then coat with a nonstick spray. While skillet is heating over a medium heat, whisk together eggs and egg whites in a large bowl. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes more, or until cooked through but still glossy. To serve, spread bean mixture on warmed tortillas; top with cooked eggs, then sprinkle with cheese. Fold tacos in half and top with pico de gallo.