Mexican Eggs With Beans Food

MEXICAN-STYLE BEANS AND EGGS

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.

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS

Steps:

• Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
• Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
• Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

MEXICAN EGGS WITH BEANS

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!