Mexican Eggs With Beans Recipe

Name: Mexican Eggs With Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 small onion, chopped; 2 (15 oz.) cans pinto beans, drained; 1 1/3 cups shredded Cheddar; 4 large flour tortillas; 8 large eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 ripe plum tomatoes, diced in 1/4-inch pieces; 1 cup jarred green salsa (salsa verde)

Servings: persons

1
Preheat oven to 350u00b0F. Heat 1 Tbsp. oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add pinto beans and mash coarsely with a potato masher or a fork. Remove from heat and stir in cheese. Keep warm.
2
Meanwhile, heat 1/2 Tbsp. oil in a nonstick, 12-inch skillet over medium heat. Add 1 tortilla and cook for 1 minute per side until heated through and pliable. Transfer to a foil-lined baking sheet. Spread one quarter of bean mixture on top of tortilla; keep warm in a 250u00b0F oven. Repeat with remaining tortillas and bean mixture, adding another 1/2 Tbsp. oil to skillet as needed.
3
Add 1/2 Tbsp. oil to skillet and then add 4 eggs. Cook to your liking. Transfer 2 eggs onto each of 2 tortillas; season with salt and pepper and sprinkle diced tomato on top. Cook and serve 4 more eggs in same manner. Serve tortillas with salsa.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 small onion, chopped, 2 (15 oz.) cans pinto beans, drained, 1 1/3 cups shredded Cheddar, and more.

Yes, Mexican Eggs With Beans falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Eggs With Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions