Fried Eggs and "Refried Beans" Burritos

Eggs and beans are a happy match and substantial enough for dinner. These beans are quote-unquote "refried" because I've come up with a[ much lighter version of the classic recipe, which involves a fair amount of lard. Originally, I'd planned to serve the eggs and beans on top of crisped corn tortillas, but they were too hard to cut through. So I wrapped the whole concoction in warm flour tortillas, adding crushed tortilla chips, cheese, and salsa to the filling--and turned the dish into a breakfast-for-dinner burrito. Serve with a sliced tomato and avocado salad.]

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (7-inch) flour tortillas
  • 1/4 cup oil
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • Kosher salt and freshly milled black pepper
  • 8 large eggs
  • 4 ounces Cheddar, grated (about 1 cup)
  • 1 recipe Mexican Tomatillo Salsa, recipe follows, or 1 cup bought salsa
  • 1 cup crumbled tortilla chips
  • Mexican Tomatillo Salsa:
  • 3 fresh tomatillos, husked, rinsed, and quartered
  • 4 scallions (white and light green parts), coarsely chopped (about 1/2 cup)
  • 1/3 cup coarsely chopped cilantro (stems and all)
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1/2 jalapeno or Serrano chile, seeds removed if desired
  • 1 small garlic clove, minced (3/4 teaspoon)
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and set aside.

  • Heat 2 tablespoons of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Place the wrapped tortillas in the oven to warm.

  • Add the cumin and chili powder to the onion and cook 1 minute. Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper, to taste, and keep warm while you cook the eggs.

  • Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot. Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips. Roll up and serve.

  • Yield: 4 servings

  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Ease of preparation: easy

Mexican Tomatillo Salsa:
  • After you remove the papery husk of the Mexican tomatillo, you're looking at a vegetable with a strong resemblance to a small green tomato. It doesn't taste like a tomato, though. Rather, it has a faintly lemony flavor all its own. Tomatillos are a key ingredient in the Mexican green salsa that is served with many dishes alongside red (or tomato-based) salsa. I have specified Tomatillo Salsa as the topping for the Fried Eggs and Refried Bean Tortillas, but it would also be delicious with any grilled or sauteed fish or chicken.

  • Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno, and garlic in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add salt and pepper, to taste.

  • Cover and refrigerate until ready to serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Flying Mayan Burrito