Mexican Style Beans And Eggs Food

SCRAMBLED EGGS AND BEANS (HUEVOS TIRADOS)

Steps:

• 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.

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!