Mexican Eggs with Beans

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READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy!
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