Scrambled Eggs & Refried Beans - Video Recipe

A remembrance of breakfast past, from this Tex-Mex Tightwad Chef, was my grandmother Big Mama setting a big steaming bowl of Scrambled Eggs and Refried Beans with a stack of homemade flour tortillas in front of her brood of hungry grandkids. When I lived in the tiny seaside town of Port O'Connor, Texas, from 4th grade to 7th grade, there was nothing better than this breakfast on a chilly school day morning.

  Scrambled Eggs & Refried Beans - VIDEO

Play it here, video runs 57 seconds.

We lived with her for a short period of time, until my Mom got a job waitressing and we could afford to move to our own place down the street (read all about Mom and her recipes a click away, here.) I was raised on simple comfort food. And you can't get simpler than Scrambled Eggs and Refried Beans.

There was always a clay pot of fragrant pinto beans cooking at Big Mama's house. But you can use canned pinto beans, or any favorite legume including: black beans, black-eyed peas, lentils, white or red beans.

And you can't get cheaper proteins than beans and eggs. Canned beans are always on sale and I can get half a dozen eggs for a $1 at the local Dollar Tree. Eggs have gone up in the last few years, but are still a decent deal.

The cheapest way to go is with a package of dried beans. If you want to make a pot of your own beans then just check out my video link of Miss Patties Red Beans recipe - it's vegetarian (blogpost with text and photos here,) and for a soul food version just add a ham hock or a few slices of bacon. (This recipe is great for Navy or white, pinto and black beans - I also have a lentil bean recipe, just click here.)

I like to keep a few Ziploc bags of cooked beans in the freezer to use when I make my Mom's Mexican Rice recipe, which pairs perfectly and is just a click away.

Whether you use canned or fresh cooked beans, the only prep you have to do is heat up half a cup in a teaspoon of oil and mash them with a fork. (I sometimes even find cheap beans already refried.) And you finish by scrambling in 2-3 eggs. It couldn't be simpler, and it's a hearty and cheap way to start the day.

You can serve Scrambled Eggs and Refried Beans any way you like, with corn or flour tortillas (for tacos or burritos, too) and even on a bagel or English muffin. To kick it up a notch sprinkle on some of your favorite cheese, or add a scoop of my Pico de Gallo Salsa (recipe here.) And make sure to put out a bottle of hot sauce!

Ingredients (1 servings)

• 2-3 eggs - I used medium size eggs.
• 1/2 cup of cooked pinto beans - you can use any favorite cooked legume.
• 2 tablespoon oil - any type. Okay to use less oil.
• Pepper to taste - optional. Canned and cooked beans have plenty of salt for me, but you can add it to suit your taste.
• Serve with flour or corn tortillas - optional.

Directions
Add a tablespoon of oil to a heating pan. Add the beans, along with a tablespoon of broth.

Mash the beans with a fork (or potato masher) as they are heating through. It's up to you how mushy you want the Refried Beans - I like mine slightly chunky. This is how you make typical Refried Beans.

(I always make extra Refried Beans for other favorite Mexican meals. Just type in "Mexican" in the search window at the top right of this page (just below my dollar logo with the moustache) to see some of mine -- and I have plenty.)

I start heating up the tortillas just before the eggs are added. Heat in the microwave for 30 seconds or so. To heat up in a medium/hot pan, add a tablespoon of oil then heat tortillas about 1-2 minutes each side.

Once the beans are mashed and warm, push beans to edge of pan and add eggs. Scramble eggs until halfway done. You can use your favorite egg scramble ingredients (a little milk) and do it your way.

Finally mix in the refried beans and finish scrambling until eggs are firm, or done to your taste. Season with extra salt and pepper if you want.

Hindsight

For extra creamy refried beans, just remember to add more bean broth, start with a tablespoon then add a little more, while mashing the beans with a fork (or potato masher) to reach desired creaminess.

If you like more egg than beans then just reduce bean amount.  Make this dish your own and tweak it your way.

I originally published this recipe a few years ago and now have a recipe video to go with it. As always I can't help but make recipe adjustments over time.

My YouTube video link for viewing or embedding, just click here. 

Huevos Rancheros - Video Recipe

I am finally getting around to making videos of my favorites from recipes past, and Huevos Racheros is one of my extra tasty ones. This Mexican breakfast has corn tortillas combined with warm eggs and tangy tomato salsa, plus cheese melted into creamy refried beans. That's a lot of flavor to start the day.

Besides a simple fried or scrambled egg, I make Huevos Rancheros the most. Mainly because I keep a Ziploc bag or two of pinto beans and Mexican cheese in the freezer, just for making this delicious South of the Border breakfast.

Refried Beans

Huevos Rancheros is quick and easy to make. If you use canned refried beans then it's even faster. All you do is heat up some refried beans and tortillas, while frying a couple of eggs. You finish by smearing refried beans on warm tortillas, crumbling on cheese, layering on the fried eggs, and finally topping with more cheese and tangy, spicy salsa.

I make my Huevos Ranchero with white Mexican Queso Fresco cheese. It's a medium/soft and crumbly mild tasting cheese, that is similar to feta cheese in texture, but without the sour taste. It melts slower than regular cheddar cheese so give it more heating time if you like gooey cheese, or just use American-style cheese.

I like my eggs fried, that is, cooked on one side enough to get a slight crunch along the edges of eggs whites, while still keeping the yolk runny. You can make your eggs anyway you like: Sunny side up, over easy, poached, or even scrambled.

Usually corn tortillas are lightly heated up for a minute or two just before serving.

Any favorite store-bought jar of salsa will do, but I do have some Homemade Salsas for you to try sometime, just click here to see all the links. Bring salsa up to room temperature or zap it in the microwave in 15 second increments, until warm, but make sure to cover the salsa, as the tomato pieces tend to splatter.

I can get all the ingredients at a 99c Only Store or Dollar Tree, but any grocery stocks corn tortillas, eggs, pinto beans, cheese and salsa at decent prices. If you have a Latin market nearby be sure to check out their variety of tortillas, cheese and beans.

My recipe is for one serving of Huevos Rancheros, but it's easy enough to make a few servings if you have a can of beans and a jar of salsa. Just warm up a small stack of tortillas and a pot of refried beans, while the eggs are frying -- it's an easy assembly line.

Setting out a plate of Huevos Rancheros will impress any guest. It's so satisfying and a great way to start the day.

  Scrambled Eggs & Refried Beans - VIDEO

Play it here, video runs 2 minutes, 13 seconds.

My YouTube video link for viewing or embedding, just click here.

 Ingredients (one serving - this recipe is easy to double)

• 1 to 2 eggs - I like 2 eggs, while my wife likes one egg.
• 3/4 cup of refried beans -  fresh or from a can. I also like to use black beans. Adjust the refried beans amount to suit your taste, add more or less.
• 2 corn tortillas - okay to use one tortilla for lighter breakfast.
• 1/4 cup salsa - any amount of your favorite salsa will do, fresh or from a jar.
• Cheese - Mexican "queso fresco" or your favorite. Add enough to cover eggs and beans. You can use cheddar, mozzarella, Monteray Jack, or a cheese blend.
• 2 tablespoons of cooking oil - enough to heat tortillas, eggs, and refried beans.
• Salt and pepper to taste.

Directions
If salsa is stored in the refrigerator, then reserve a serving amount from jar and let salsa reach room temperature.

Heat teaspoon of oil in pan or pot over medium heat. If you are using whole pinto beans then add them to heating pan, along with a tablespoon or two of bean broth. Mash beans with a fork or potato masher until they reach your desired creaminess.

It only took me a couple of minutes to heat through and mash. Set aside, or keep on lowest heat. Add bean broth as needed to keep refried beans moist. (If you mash a lot of beans, then just store extra in the freezer - refried beans freeze and defrost perfectly.)

If you are using canned or homemade refried beans then heat them up, even in the microwave.

Start heating corn tortillas on a pan or grill with a teaspoon of oil. Tortillas only need a couple of minutes to heat through.

As tortillas are heating up, use your favorite method of frying eggs. I like mine sunny side up, but you can make them over easy, or even scrambled.

When eggs are 1/2 done crumble on Mexican cheese to begin melting. Regular cheese (cheddar, mozzarella or Monterey Jack, melts faster, so you can add it just before the eggs are done.

When eggs are done, it time to bring it all together.

On a plate add warm tortillas and spread on hot refried beans. Sprinkle on some cheese and slide on the cooked eggs with melted cheese. Finally top with your favorite salsa.

And don't forget the hot sauce!

Hindsight
I have a Homemade Red Beans recipe that you can use for beans from scratch (substitute pinto beans for red beans,) just click here.

Pinto beans are typical for Huevos Ranchos, but mashed and refried black beans are just as delicious.

You can use any favorite cheese you have on hand. And add as much as you like.You can make this dish with one fried egg or two.

If salsa topping is from the refrigerator make sure to allow it to reach room temperature; or heat-up your favorite salsa on the stove top just before serving over cheese-topped eggs. You can also zap salsa in the microwave in 15 second increments, but make sure to cover the heating bowl, as tomato pieces will splatter when hot! Cold salsa on hot Huevos Rancheros is a no-no.

I have a bunch of salsas recipes, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

Breakfast Salsa Tacos - Leftovers Series

Usually when I make Carnitas Tacos from scratch there are leftovers. We threw a party for my father-in-law Bob on his 80th birthday this summer. There were 10 of us to feed and I cooked 2 whole pork shoulders (click here for my Pork Carnitas Recipe.) I also made homemade Pinto Beans and Mexican Rice. It was such a big hit, that all the Carnitas were eaten -- so no leftovers there.

To get the birthday party rolling I made 6 homemade salsas served with a big bowl of store-bought tortilla chips. Since the main entree, and the beans and rice, were made a day ahead, I wanted something fresh, so the salsas were made the day of the party with veggies, fruit and pungent dried (and rehydrated) chilis.

For my salsa party recipes, just click on any name listed here: Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, Mango, and Avocado Crema. I had a lot of salsa leftovers - mainly Mango, Roasted Salsa Verde and the 2 Red Chilis. Not that the guests didn't like the leftover ones, they raved about them, especially the Mango Salsa, I just made a lot.

So the easiest way I thought to use up the salsas was to make Breakfast Salsa Tacos. I combined two of my favorite Mexican Taco recipes, Scrambled Eggs with Refried Beans, and Mexican Chorizo and Eggs (click on the names to see the complete recipes.)

Homemade salsas are so delicious and will keep in the refrigerator for about 5 to 7 days. And the cooked salsas, Red Chili and Roasted Salsa Verde (tomatillo,) can be frozen for later use.

My homemade salsas add appetizing color and intense flavors. I also used Soy Chorizo that I get from my local 99 cent only Store. Corn tortillas, pinto beans and eggs are cheap too. It's quite impressive when you serve this colorful breakfast made from humble ingredients.

Using fresh made salsa is such a refreshing way to start the day. So read on as I take you step-by-step on my Breakfast Salsa Taco cooking journey.

Ingredients ( enough for 2-3 people)

• 4 eggs - I used large eggs.
• 3 to 4 tablespoons Mexican Chorizo - the soft kind. I used Soy Chorizo, okay to use beef or pork chorizo.
• 3 tablespoon cooked pinto beans - homemade or from the can.
• Corn tortillas - about 6 to 8. I used the small taquera or taco truck ones (measures 4 inches across.) Of course, okay to use regular larger ones. Also, you can use flour or wheat tortillas.
• A few teaspoons of cooking oil, or leftover pork fat and broth from Carnitas - which I used.
• No seasoning necessary as Chorizo and beans have plenty of salt - at least for me.

Directions
Get out the salsas to bring to room temperature, so they are ready to top your tacos.

In my original Chorizo and Eggs recipe listed above I cooked the two ingredients together. For this recipe I cooked the chorizo by itself, adding it to the Refried Beans and Eggs later.

I get things going by adding a teaspoon of oil (or leftover Carnitas broth/fat) in my frying pan, over a medium heat. I add the chorizo and cook and stir it until the liquid is cooked away the the chorizo is crumbly, but still a little moist - about 3 to 5 minutes.

Remove it from the pan when done and set aside. Add more oil if needed and spoon-in the 3 tablespoons of cooked pinto beans. Add a tablespoon of the liquid too. Use a fork and mash the pinto beans. You will form a chunky paste. Stir and heat beans through, about 3 minutes.

Now add the 4 eggs. I like to break the yokes and cook it a minute until the eggs start to set - without stirring. That way you get nice egg pieces and it's not all brown from over-stiring.

At this point see the paragraph below and start the tortillas heating up.

Once eggs are semi-cooked break it all apart and loosely stir it together. Just cook eggs until they are at your desired scramble doneness. About 3 to 5 minutes total.

(If you like your eggs well scrambled, so the white and yoke are blended, then mix eggs in a separate bowl, add them to refried beans. I would still let the eggs set for a minute, then start slowly mixing it all together.)

Once the eggs have cooked for a minute, that's when you start the tortillas heating up. I add a little pork fat or oil to a grill or frying pan and start heating the tortillas over a medium heat. If the tortillas cook too fast, then just drop the heat to low and stack the tortillas and flip them, from time-to-time, until eggs are done.

You can heat the torilllas a little or char them, it's up to you. It takes just 30 seconds, to a minute, for each side to heat through. It's okay to cook all the tortillas ahead and wrap them in a paper towel (to keep warm) and place them on a plate. You can even give them a 20 second microwave to reheat them when the eggs are done.

When the eggs are almost done, I move them to one side of the pan and add the cooked chorizo to heat it up, too. Cook eggs until desired doneness. You could also microwave cooked chorizo for 15 to 30 seconds, if your pan is too small.

That's it, now you just assemble the Breakfast Salsa Tacos by adding some eggs and chorizo to the warm corn tortilla and top with any salsa, or combination of salsas.

Hindsight
It's easy tweak the the main ingredients to balance the tacos your way. Do you like a lot of egg and no chorizo? How about mainly chorizo and refried beans? It's all good. Just break an extra egg or two, or add another scoop of chorizo and refried beans.

It's best to keep leftover salsa in the refrigerator until you get to cooking. Bring the salsas to room temperature before serving.

You can use a favorite cooking oil instead of leftover Carnitas broth/fat (if you are making these Breakfast Salsa Tacos from scratch.) And, of course, you can use your preferred jarred salsa, too.