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Vegetarian, Americas

Huevos a la mexicana with refried beans and tortillas

Huevos a la mexicana is scrambled eggs cooked with tomato, onion and pepper, served with refried beans and warm tortillas. It serves 4, takes 30 minutes, is very easy to make and costs about €1.70 per person. The trick is pulling the eggs off the heat just before they fully set, so they stay creamy.

Tonight, huevos a la mexicana, scrambled eggs in the colors of the Mexican flag, with refried beans and warm tortillas.

Huevos a la mexicana with refried beans and tortillas
Total time
30 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Huevos a la mexicana get their name from the three colors that show up in the pan, red from the tomatoes, white from the onion, and green from the pepper and cilantro. The eggs cook gently with these vegetables until soft and moist, never dry, making for a simple dish that's a nice change from plain scrambled eggs.

This is a dinner that gets straight to the point, ready in half an hour with ingredients you likely already have. Mashed beans add body, warm tortillas let everyone scoop things up by hand, and the mild peppers mean kids can dig in without worry. Mon Chou suggests this dish for a weeknight when you want something comforting without spending hours in the kitchen.

The ingredients

4 people

Dairy

  • eggs 8

Fruits and vegetables

  • tomatoes 4
  • onion 1
  • mild green peppers 2
  • cilantro 1 bunch
  • garlic 1 clove

Pantry

  • black or red beans, cannedoften in the pantry 400 g
  • olive oiloften in the pantry 3 tbsp
  • cuminoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Bakery

  • corn tortillas 8

Allergens Eggs

The step by step recipe

  1. Cook half the sliced onion and the garlic in a saucepan with a spoonful of oil, then add the drained beans and the cumin. 5 min

    Save two tablespoons of liquid from the can to loosen the beans later.

  2. Mash the beans with a fork, adding a little of the reserved liquid, until you get a rustic puree, then keep warm. 5 min

    Leave a few beans whole, the texture is more satisfying that way.

  3. Cook the rest of the onion, the sliced peppers and the diced tomatoes in oil until the liquid evaporates. 8 min

    Seed the tomatoes first, the pan dries out faster and the eggs won't end up watery.

  4. Beat the eggs with salt and pepper, pour them into the pan and stir gently until just set but still creamy. 4 min

    Stir with a spatula, scraping the bottom of the pan, so big silky curds form.

  5. Warm the tortillas in a dry pan, then serve the eggs with the beans, chopped cilantro and warm tortillas.

    Wrap the tortillas in a warm towel, they stay soft and won't crack when folded.

Our tips to get it right

  • Cut the tomatoes and onion into even pieces, they cook at the same rate and the liquid evaporates faster.
  • Use a wide skillet rather than a saucepan for the eggs, they cook faster and more evenly.
  • Make the beans first and keep them warm covered, so you can focus on the eggs at the last minute.

The variations

  • Swap the mild green peppers for a hotter chili if you like some heat, or leave them out entirely for younger kids.
  • Crumble some fresh cheese over the eggs right before serving for a richer version.
  • To save time, use canned diced tomatoes, drained, instead of fresh ones, cutting a few minutes off the cooking time.

What to serve it with

  • Sliced avocado
  • Fresh orange juice
  • Hot sauce on the table

Storage

The eggs are best eaten right away, they lose their creamy texture as they cool. The refried beans keep for 2 to 3 days in the fridge in a sealed container and reheat gently in a saucepan with a splash of water. They freeze well for up to 2 months.

Questions about this dish

Can you make the refried beans ahead of time?

Yes, you can make them the day before and keep them in the fridge in a sealed container. Reheat gently in a saucepan with a little water to bring back a soft texture.

Can you use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and are sometimes easier to find. The flavor is slightly more neutral than corn, but the dish still balances out nicely.

How do you keep the eggs from turning out dry?

Pull them off the pan while they're still a bit glossy and slightly runny in places. The residual heat finishes the cooking as you serve them, keeping them creamy.

Can kids eat this dish without trouble?

Yes, the peppers used here are mild and don't add any heat. You can even leave them out of the pan entirely if you want a gentler dish for little ones.

How long does it take to make huevos a la mexicana with refried beans and warm tortillas?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in huevos a la mexicana with refried beans and warm tortillas?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does huevos a la mexicana with refried beans and warm tortillas cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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