Mexican Eggs With Beans Recipes

MEXICAN-STYLE BEANS AND EGGS

Mexican-Style Beans and Eggs image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup whole peeled tomatoes
1/2 cup chicken stock
1/4 small yellow onion
2 small cloves garlic, peeled
1 chipotle chile in adobo
4 teaspoons ground cumin
2 tablespoons vegetable or olive oil
Two 14-ounce cans of pinto or black beans, with liquid
4 large eggs
Salt, to taste
Lime juice, to taste
Lime wedges
Cotija, crumbled
Avocado, peeled and sliced
Cilantro leaves, roughly chopped
Jalapeno, finely chopped
White onion, finely chopped

Steps:

In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

Nutrition Facts : Calories 332 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 687 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 17 grams, Sugar 2 grams

MEXICAN EGGS WITH BEANS

Mexican Eggs with Beans image

This is my own version of a brunch dish I had many times in Mexico. Ingredients can be as authentic as you make them, though in a hurry canned beans and salsa in a jar can be subbed. I LOVE this dish!! If you're using jar salsa and like things extra spicy, slice some jalepenos into the mix. Prep time doesn't include overnight bean soak and 2 hour simmer if using dried beans.

Provided by AmbyDawn

Categories Breakfast

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1 cup dried pinto bean (or can refried beans)
queso fresco or feta cheese (as desired to top)
oil (for frying)
2 tablespoons chopped cilantro
2 tablespoons sour cream or 2 tablespoons Mexican crema
1/2 cup prepared salsa
4 corn tortillas or 2 flour tortillas

Steps:

Soak pinto beans overnight, or at least six hours.
(If using) Drain water from beans, then bring roughly 3 cups of water to boil, add beans and simmer for 1 1/2-2 hours.
Mash with fork or process in food processor.
NOTE: Food processor yields smoother, thinner beans.
Beat all eggs together in bowl and add to large skillet with heated oil.
Cook on medium until eggs are almost done (white but still runny) Wrap tortillas in foil and heat in oven until warm, approx.
7-8 min at 250 F.
Corn tortillas can also be dry cooked on griddle if toasted tortilla is desired.
Add mashed beans to eggs and heat until eggs are cooked through.
Remove from heat and sprinkle on desired amount of crumbled cheese.
Split between two plates and garnish with cilantro.
Serve crema and salsa on side.
(I use my homemade salsa verde) Use tortillas as flat bread with eggs or wrap eggs up burrito style for a toteable breakfast burrito.
Enjoy!

Nutrition Facts : Calories 629.9, Fat 15.1, SaturatedFat 5.1, Cholesterol 428.3, Sodium 568.5, Carbohydrate 87.2, Fiber 19.1, Sugar 5.2, Protein 37.4

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