Their Breakfast Burrito is the bomb, or a gut bomb! Served on a plate with Mexican Rice and Refried Pinto Beans, the Breakfast Burrito from S & W Country Diner is loaded. This is a Cali/Mex classic grande burrito.
The eggs are scrambled, the bacon is crisp and in large pieces, and the hash browns are of the shredded variety.
The Pico de Gallo of chopped onion, tomato, and cilantro is fresh, all wrapped in a large flour tortilla topped with a mild Salsa Verde (green tomatillo) and melted, shredded Cheddar Cheese. Who could ask for more?
The Breakfast Burrito is bookended with Refried Beans and Mexican Rice. TheRefried Beans are made the way I like them. Refried Beansare sometimes mashed to mush, but I like them with a bit of texture from small, solid pieces. The Mexican Rice is tangy and blushed with tomato sauce/paste. This is the way I had Beans and Rice when I lived in the Mexican border state of Texas.
The flour tortilla is extra-large and bulging with typical breakfast ingredients. The Breakfast Burritos I've had usually are stuffed with beans and rice, but this version has Hash Browns instead - I enjoyed this version.
You can skip lunch after this breakfast. My wife kept it simple with Eggs Over Easy, Hash Browns, and Turkey Sausage.
They make a darn good cup of Joe. We arrived after the breakfast rush. The service is quick and efficient, keeping the coffee cup filled - you don't even have to ask for water.
Click on any photo to see larger.
The decor is old-school diner with vintage posters and classic metal signage. You seat yourself at the counter or tables - we sat in a roomy red upholstered booth.
Bring a fat wallet as the Diner is "Cash Only". Breakfast with coffee for two was $41.86, excluding the tip.
The Breakfast Menu is as large as the Lunch Menu. All the familiar diner classics are here to enjoy.
How I love Huevos Rancheros for breakfast. This Mexican-style breakfast has Tortilla Chips combined with warm eggs and tangy tomato salsa, plus cheese melted into creamy refried beans. That's a lot of flavors to start the day.
Typical Huevos Ranchers are made with soft corn tortillas, but one day I used crunchy Tortilla Chips instead, as I had plenty left over from a party the day before.
Boy was that a great idea and now I would like to share my recipe with you. I don't know why I never thought of it before. I do like the crunchy texture Tortilla Chips bring.
I usually keep a couple cans of Refried Beans in my pantry for making this delicious South of the Border breakfast. And it's easy enough to mash whole cooked pinto beans, too.
My Huevos Rancheros recipe is quick and easy to make. All you do is heat up some refried beans while frying a couple of eggs. You finish by pouring refried beans on Tortilla Chips, then layering on cheese and fried eggs, and finally adding sliced avocado (optional,) and salsa.
I usually 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.
For this quickie recipe, I use cheap American-style cheese. Use any cheese you like.
I like my eggs fried, that is, cooked on one side long enough to get a slight crunch along the edges of the egg whites, while still keeping the yolk runny. You can make your eggs any way you like: Sunny side up, over easy, poached, or even scrambled.
Any favorite store-bought jar of salsa will do, but I do have some Homemade Salsas for you to try sometime, just scroll to Hindsight at the end of this blog post for the links.
I can get most of the ingredients at a 99c Only Store or Dollar Tree, but any grocery stocks Tortilla Chips, pinto beans, cheese, and salsa at decent prices
If you have a Latin market nearby be sure to check out their variety of Tortilla Chips, cheese, and beans. I get the best Homemade Tortilla Chips from my local Latin market, Superior Grocers. They are a couple of dollars per bag more expensive but it's worth treating yourself, sometimes.
My recipe is for one serving of Huevos Rancheros, but it's easy to double the recipe for more servings.
Setting out a plate of Huevos Rancheros with Tortilla Chips will impress any guest. It's so satisfying and a great way to start the day.
Huevos Rancheros with Torilla Chips- VIDEOPlay it here, video runs 3 minutes, 10 seconds.
Ingredients (one serving - this recipe is easy to double)
1 to 2 Eggs - I like 2 eggs, while my wife likes one egg. I used cheaper medium-sized eggs.
Refried Beans - about 3/4 cup. Fresh made or from a can. I also like to use black beans. Adjust the refried beans amount to suit your taste and add more or less.
Tortilla Chips - just a handful, enough to fit under a fried egg.
Salsa - any amount of your favorite salsa will do, fresh or from a jar.
Cheese - Mexican "queso fresco" or a favorite. Add enough to cover the refried beans. You can use cheddar, mozzarella, Monterey Jack, or a cheese blend.
Cooking Oil - 2 tablespoons, enough to fry eggs, and heat refried beans.
Salt and Pepper - to taste. I don't add salt to canned beans as I find them salty enough.
Avocado - a few slices. Optional.
Directions
If salsa is stored in the refrigerator, reserve a serving amount from the jar and let the salsa reach room temperature.
For canned or homemade refried beans heat them up, even in the microwave. I microwave in 20-second increments until hot. Make sure to cover beans as they will splatter. You can just heat canned refried beans in a pot or pan, too.
Look to my Hindsight text at the end of this blog for directions and links to make Homemade Refried Beans.
Whole canned pinto beans are easily turned into Refried Beans. Just add beans with some broth to a pan and mash with a fork. Add a tablespoon of bean broth at a time to reach the desired creaminess.
Use your favorite method of frying eggs. I like mine sunny side up, but you can make them over easy, or even scrambled. I season eggs with salt and pepper, but not the beans. When eggs are done, it's time to bring it all together.
On a plate add Tortilla Chips and spread on hot refried beans. Add cheese and slide on the cooked eggs.
Finally, top with your favorite salsa and slices of avocado. And, don't forget the hot sauce!
To make refried beans from whole cooked pinto beans, heat a teaspoon of oil in a pan or pot over medium heat and add them to the 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 the 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.)
Refried 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 the salsa topping is from the refrigerator make sure to allow it to reach room temperature. 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!
I have a bunch of Salsa Recipes, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo, and Mango Salsa.
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 GalloSalsa (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.
