Mexican Eggs with Beans

Name: Mexican Eggs with Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 850 grams pinto beans, drained; 8 larges eggs; 4 larges flour tortillas; 237 milliliters jarred green salsa (salsa verde); 1 small onion, chopped; 0 teaspoons pepper; 2 ripe plum tomatoes, diced in 1/4-inch pieces; 1 teaspoons salt; 315 milliliters shredded Cheddar; 3 Tbsps vegetable oil

Mexican Eggs with Beans might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 676 calories, 33g of protein, and 36g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet. If you have salsa, pepper, plum tomatoes, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Preheat oven to 350F.

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Oven

Heat 1 Tbsp. oil in medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add onion and cook, stirring occasionally, until softened, about 5 minutes.

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Onion

Add pinto beans and mash coarsely with a potato masher or a fork.

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Pinto Beans

Potato

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Potato Masher

Remove from heat and stir in cheese. Keep warm.

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Cheese

Meanwhile, heat 1/2 Tbsp. oil in a nonstick, 12-inch skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 1 tortilla and cook for 1 minute per side until heated through and pliable.

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Tortilla

Transfer to a foil-lined baking sheet.

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Baking Sheet

Aluminum Foil

Spread one quarter of bean mixture on top of tortilla; keep warm in a 250F oven. Repeat with remaining tortillas and bean mixture, adding another 1/2 Tbsp. oil to skillet as needed.

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Tortilla

Spread

Cooking Oil

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Frying Pan

Oven

Add 1/2 Tbsp. oil to skillet and then add 4 eggs. Cook to your liking.

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Egg

Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Tortilla

Tomato

Egg

Serve tortillas with salsa.

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Tortilla

Salsa

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Ingredients

Servings:

850grams

pinto beans, drained 8larges

eggs 4larges

flour tortillas 237milliliters

jarred green salsa (salsa verde)1small

onion, chopped 0teaspoons

pepper 2

ripe plum tomatoes, diced in 1/4-inch pieces 1teaspoons

salt 315milliliters

shredded Cheddar 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir ( half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.