Scrambled Eggs and Beans (Huevos Tirados)

Step 1

Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.

Step 2

Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.

Step 3

Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.

Step 4

It’s the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.