Breakfast · Mexican · 10 min
Huevos a la Mexicana con Frijoles Refritos
- Calories
- 485
- Protein
- 31g
- Carbs
- 53g
- Fat
- 16g
Ingredients
- 3 each egg
- 50 g Roma tomato
- 25 g white onion
- 5 g serrano pepper
- 1 tsp vegetable oil
- 0.25 tsp salt
- 150 g canned black beans
- 2 each corn tortilla
- 2 sprig fresh cilantro
Method
- 011. Prepare the refried beans: Heat the mashed canned black beans in a small skillet over medium heat, stirring until warm and slightly thickened, about 3 to 5 minutes. Keep warm.
- 022. Cook the aromatics and tomatoes: In a non-stick skillet over medium-high heat, add the vegetable oil. Sauté the white onion and serrano pepper until the onion turns translucent, about 2 minutes. Add the diced Roma tomato and salt, cooking for another 2 minutes until softened.
- 033. Scramble the eggs: Reduce heat to medium-low. Pour in the whisked eggs and cook softly, folding gently with a spatula until soft curds form and eggs are fully set to 160°F (71°C), about 2 to 3 minutes.
- 044. Warm tortillas: Heat the corn tortillas on a hot skillet or comal for 30 seconds per side until pliable and hot.
- 055. Assemble: Plate the warm refried black beans alongside or beneath the eggs. Serve immediately with warm corn tortillas and chopped fresh cilantro if desired.
Cook it with the whole plan around it
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