If you love eggs and beans, you will enjoy making this simple breakfast dish! This recipe is super easy and all you really need are 2 main ingredients: eggs and refried black beans. It's perfect for those busy mornings when you are on the go!
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!
🌎 History Behind Eggs And Beans
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. They were 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!
🙋♀️ My Version Of Huevos Tirados
At home, we always have eggs and cooked beans, my son loves it. So, when I’m in a hurry to make breakfast, this is my go-to option that’s guaranteed to make everyone happy.
They all love this combination of scrambled eggs with black refried beans topped with crumbled queso fresco!
This recipe can also be prepared with whole cooked black 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).
🙋♀️ FAQ
Before I share my recipe, here are a few questions I've been asked about traditional Mexican eggs and beans.
Do I have to use black beans?
No! You can easily use any kind of bean you like. Sometimes, I'll use refried pinto beans or charro beans instead. I'll also use whole beans if I haven't made refried beans in a while.
What kind of cheese should I use?
Queso fresco is my favorite type of cheese to crumble on top of eggs and beans, but you can also use panela, queso blanco, or even cotija.
Do I have to serve this with plantains?
No! This dish is also great served with Mexican spicy potatoes!
📋 Ingredients
Here is a list of ingredients you'll need to make this easy breakfast dish...
- Eggs
- Refried black beans
- Salt
- Vegetable Oil
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
🔪 Instructions
This recipe for eggs and cooked beans are really easy to make! Here's what you need to do:
- Crack the eggs and beat them in a small bowl. Season with salt and set aside.
- Warm up the refried beans in a medium-size skillet.
Tip: If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
- In another non-stick frying pan, heat the oil over medium-high heat, and pour the eggs in.
- Once they start cooking, add the beans and mix until they are completely combined together and the eggs are cooked to your liking.
- Slide the eggs as is, forming an omelet to be served on the plate.
🍽 Side Dishes
If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants, like the famous Cafe La Parroquia!
It’s actually the custom there to serve this egg dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo Mexicano with a warm bolillo roll.
You can also top the eggs with some fresh pico de gallo and scoop them into some homemade corn tortillas!
Note: The following picture shows the eggs scrambled with whole black beans. The eggs are fried with a little bit of chopped onion and serrano peppers before mixing in the whole black beans!
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for scrambled eggs with beans, take a look at some of these other authentic Mexican recipes:
- Pan Scrambled Eggs With Green Salsa
- Huevos Con Chorizo
- Easy Nopales With Eggs
- Huevos A La Mexicana
- Scrambled Eggs With Chaya
I hope you make these Mexican eggs and refried beans! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
Scrambled Eggs and Beans (Huevos Tirados)
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.