Scrambled Eggs and Beans (Huevos Tirados)

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!

Course Main Course

Cuisine Mexican

Keyword Scrambled Eggs with Beans

Prep Time 3

Cook Time 5

Total Time 8

Servings serving

Calories 262kcal

Author Mely Martínez

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.

Nutrition