In Mexico, one of the most popular ingredients used for breakfast is eggs. Yes, we love our eggs, and as a matter of fact, for several years Mexico has been considered the number one consumer of eggs in the world. While the most showcased recipe is that of the famous “Huevos Rancheros”, we have an endless variety of ways to make eggs.
Some dishes are elaborate, like the “Huevos Motuleños” from the Yucatan, while others are simpler, like these scrambled eggs with beans in today’s recipe.
Scrambled Eggs and beans a perfect match!
This recipe comes from the State of Veracruz, and is known as “Huevos Tirados,” which roughly translates to “dropped eggs” or “thrown eggs.” Every time I make this recipe, I think of my husband’s aunt Isabel, who was a cooking instructor (I’ve mentioned her before on the blog). The very first time we went to visit her and stay at her home, I was really looking forward to her cooking.
To my surprise, she offered this meal for breakfast during the first day we were there. I thought to myself: “Eggs and beans, really?” But, she had prepared them with lard and served them with a side of fried plantains and freshly made corn tortillas, accompanied by a salsa made out of raw Serrano peppers in the molcajete. All this made the breakfast heavenly, and one I won’t forget.
At home, we always have eggs and cooked beans, so when I’m in a hurry to make breakfast, this is my go-to option that’s guaranteed to make everyone happy. Everyone likes this combination topped with crumbled queso fresco. This recipe can also be prepared with whole cooked beans and a little bit of their broth; the process to make them is the same as below (I also like this version a lot, and prepare it often at home).
How to make Scrambled Eggs and beans
DIRECTIONS:
- Crack the eggs and slightly beat in a small bowl. Season with salt and set aside. (Please check the ingredients list below)
- Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
- Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
- It’s the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.
The following picture shows the eggs scrambled with whole black beans. The eggs are fried with a little bit of chopped onion and serrano pepper before mixing in the whole black beans.
Provecho!
Mely,
More recipes:
Pinto Beans Enchiladas Recipe
Easy Nopales and Eggs recipe
Eggs Motul Style Recipe
Scrambled Eggs with Beans
Ingredients
- 2 eggs
- Salt to taste
- ⅓ cup refried black beans
- ½ tablespoon vegetable oil
Instructions
- Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.
- Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
- Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
- It’s the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.
Notes
- This egg dish is commonly prepared with lard.
- There are many ways to cook this dish. You can use more beans if you want, or use whole beans, refried beans, or pureed beans. You can even serve them with some of the beans broth, instead of this dried version.
Debra Alcala
My family makes this with whole pinto beans with some of the broth and we add bacon. I like to mash some of the beans so it makes it a bit more creamy. I am not sure if that is a Tex-Mex thing or not. I just know that I love eating this dish. Thanks for the background on where it came from, I have always wondered where it originated. 🙂
Aaron
I love this dish, Thank you!
Nick
Thanks, for this recipe. I lived in Mexico for awhile, and there was often this soft cheese served along with or on top of the huevos con frijoles. I was young though, and if I was ever told what kind of cheese it was I can't now recall. In one of your pictures it appears the cheese is there on top of the eggs and beans, if I'm right could you tell me what kind of cheese it is? Is it asadero?
mmartinez
Hello Nick,
We use Queso Fresco in our everyday cooking, but mostly to garnish the beans, antojitos, for an appetizer. You can find a recipe here, but you can buy it almost at any regular supermarket in the USA.
Cindi Mendez
Enjoyed your recipes in the book. Thank you. Would like to get more traditional Mexican recipes. My husband is from Guanajuato and I am not. Would like to know maybe some fish recipes. Thanks again!
mmartinez
Hello Cindi,
There are several fish recipes on the blog. Just search in the Search box.
Tifferella
I love black beans. I have to make this for myself! Lol. How do you fry the plantains?
mmartinez
Hello Tiferella,
Here is the link for the fried plantains: fried plantains
Enjoy!
Naomi
I don’t know if my pan was too hot or what, but the eggs cooked too quickly so it ended up being more of a refried bean omelette since the eggs and beans didn’t really mix. Regardless, it was delicious, so I will keep trying to get it right. Thanks for the recipe! I served it over fried rice 🙂
Mely Martínez
Hello Naomi,
Thank you for visiting. Cooking this dish is a matter of getting to know your stove and the skillet you are using. Nevertheless, the combination is indeed delicious.