Beans and Eggs

If you have never had beans and eggs, then you are probably saying the same thing I did before the first time I ever had them: that sounds gross. But the first time I ever tried them I became a believer.

In this recipe you can use any kind of beans you like, but the ones that work best are pinto beans, black beans, and even Black Eyed Peas work well with this.

Today I will be using some leftover beans I had from yesterday, but if you do not have any leftover beans you can make some very quickly. To make your own beans simply saute a half a diced onion in a little bit of olive oil. Add a can of beans when the onions are translucent. Salt to taste. Cook until beans are heated through. Mash these thoroughly with a potato masher. Voila homemade refried beans. To add more flavor you can fry out bacon and do this recipe with bacon grease instead of oil, but then of course it adds a lot more calories. I do not recommend using canned refried beans for this recipe because it highly lessens the quality of the dish.

Here is what you will need:
1 cup refried beans
3 eggs
1 tablespoon of oil
Cilantro, queso fresco, diced onion, jalapeno peppers.
Corn chips or tostadas

Heat your oil in a nonstick pan for a couple of minutes. Meanwhile assemble the rest of your ingredients.

Scramble the eggs in the oil.

Add your refried beans, these should already be heated up.

Scramble the beans in with the eggs just until well blended and heated through.

Garnish with cilantro, diced onions, crumbled queso fresco, and jalapeno peppers. You can change this combination up anyway you want to. You can use diced tomato, cheddar cheese, sour cream, etc.

Serve with corn chips or on tostadas. You can heat up tortillas for this also and eat taco style. This recipe makes enough for about two people.