Mexican Eggs with Beans

If your mornings have been boring, try these Mexican Eggs with Beans. Salsa verde adds a nice south-of-the-border kick to this hearty breakfast dish.

All You NOVEMBER 2005

  • Yield: 4 Servings
  • Cost Per Serving:$1.83


  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 (15 oz.) cans pinto beans, drained
  • 1 1/3 cups shredded Cheddar
  • 4 large flour tortillas
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ripe plum tomatoes, diced in 1/4-inch pieces
  • 1 cup jarred green salsa (salsa verde)


Preheat oven to 350°F. Heat 1 Tbsp. oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add pinto beans and mash coarsely with a potato masher or a fork. Remove from heat and stir in cheese. Keep warm.

Meanwhile, heat 1/2 Tbsp. oil in a nonstick, 12-inch skillet over medium heat. Add 1 tortilla and cook for 1 minute per side until heated through and pliable. Transfer to a foil-lined baking sheet. Spread one quarter of bean mixture on top of tortilla; keep warm in a 250°F oven. Repeat with remaining tortillas and bean mixture, adding another 1/2 Tbsp. oil to skillet as needed.

Add 1/2 Tbsp. oil to skillet and then add 4 eggs. Cook to your liking. Transfer 2 eggs onto each of 2 tortillas; season with salt and pepper and sprinkle diced tomato on top. Cook and serve 4 more eggs in same manner. Serve tortillas with salsa.

Nutritional Information

Amount per serving
  • Calories: 806
  • Fat: 37g
  • Saturated fat: 14g
  • Protein: 38g
  • Carbohydrate: 80g
  • Fiber: 13g
  • Cholesterol: 469mg
  • Sodium: 1mg

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Mexican Eggs with Beans Recipe