Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Soak pinto beans overnight, or at least six hours.
  2. (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.
  3. Mash with fork or process in food processor.
  4. NOTE: Food processor yields smoother, thinner beans.
  5. Beat all eggs together in bowl and add to large skillet with heated oil.
  6. Cook on medium until eggs are almost done (white but still runny) Wrap tortillas in foil and heat in oven until warm, approx.
  7. 7-8 min at 250 F.
  8. Corn tortillas can also be dry cooked on griddle if toasted tortilla is desired.
  9. Add mashed beans to eggs and heat until eggs are cooked through.
  10. Remove from heat and sprinkle on desired amount of crumbled cheese.
  11. Split between two plates and garnish with cilantro.
  12. Serve crema and salsa on side.
  13. (I use my homemade salsa verde) Use tortillas as flat bread with eggs or wrap eggs up burrito style for a toteable breakfast burrito.
  14. Enjoy!

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