Huevos a la Mexicana con Frijoles Refritos

Prepare the base: Warm the mashed black beans in a small skillet over medium heat until fragrant and slightly thickened.

Sauté the aromatics: In a non-stick skillet over medium-high heat, add a tiny drop of oil. Sauté the white onion and serrano chile until the onions are translucent and the chiles are fragrant, about 2 minutes.

Add the tomatoes: Toss in the diced tomatoes and cook for another 2 minutes until they soften but retain their shape.

Scramble: Lower the heat. Whisk the eggs lightly and pour them over the vegetable mixture. Using a rubber spatula, gently fold the eggs into the vegetables. Cook until just set, soft, and moist—do not overcook.

Warm the tortillas: Briefly toast the corn tortillas on a hot comal or skillet until pliable and warm.

Plating: Spoon the refried beans onto the center of the plate, creating a bed for the eggs. Top with the fluffy, vibrant scrambled eggs. Serve alongside the warm tortillas. Garnish with fresh cilantro if desired.