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Scrambled Eggs with Beans

Scrambled Eggs and beans 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). 
Course Main Course
Cuisine Mexican
Prep Time 3 minutes
Cook Time 5 minutes
0 minutes
Total Time 8 minutes
Servings 1 serving
Calories 262kcal


  • 2 eggs
  • Salt to taste
  • cup refried black beans
  • ½ tablespoon vegetable oil


  • 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.


  • 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.


Serving: 1serving | Calories: 262kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 358mg | Potassium: 325mg | Fiber: 5g | Sugar: 1g | Vitamin A: 479IU | Calcium: 65mg | Iron: 3mg