Prep 5 mins
Cook 15 mins
This is my own version of a brunch dish I had many times in Mexico. Ingredients can be as authentic as you make them, though in a hurry canned beans and salsa in a jar can be subbed. I LOVE this dish!! If you're using jar salsa and like things extra spicy, slice some jalepenos into the mix. Prep time doesn't include overnight bean soak and 2 hour simmer if using dried beans.
- 4 eggs
- 1 cup dried pinto bean (or can refried beans)
- queso fresco or feta cheese (as desired to top)
- oil (for frying)
- 2 tablespoons chopped cilantro
- 2 tablespoons sour cream or 2 tablespoons Mexican crema
- 1⁄2 cup prepared salsa
- 4 corn tortillas or 2 flour tortillas
- Soak pinto beans overnight, or at least six hours.
- (If using) Drain water from beans, then bring roughly 3 cups of water to boil, add beans and simmer for 1 1/2-2 hours.
- Mash with fork or process in food processor.
- NOTE: Food processor yields smoother, thinner beans.
- Beat all eggs together in bowl and add to large skillet with heated oil.
- Cook on medium until eggs are almost done (white but still runny) Wrap tortillas in foil and heat in oven until warm, approx.
- 7-8 min at 250 F.
- Corn tortillas can also be dry cooked on griddle if toasted tortilla is desired.
- Add mashed beans to eggs and heat until eggs are cooked through.
- Remove from heat and sprinkle on desired amount of crumbled cheese.
- Split between two plates and garnish with cilantro.
- Serve crema and salsa on side.
- (I use my homemade salsa verde) Use tortillas as flat bread with eggs or wrap eggs up burrito style for a toteable breakfast burrito.