Huevos a la Mexicana con Frijoles (Mexican Eggs with Beans)

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Huevos a la Mexicana con Frijoles (Mexican Eggs with Beans)
Huevos a la Mexicana con Frijoles (Mexican Eggs with Beans)


  • 1 (14.5 ounce) can refried black beans
  • 2 tablespoons extra-virgin olive oil
  • ⅓ onion, minced
  • 1 cup diced tomatoes
  • ½ serrano (or jalapeño) pepper, seeded and minced
  • 4 large eggs, lightly beaten
  • season with salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro


  1. Warm beans in a small saucepan over medium-low heat while you prepare the eggs.
  2. Heat olive oil in a skillet over medium-low. Cook and stir onion, tomato, and chili in oil until tender, 4 to 6 minutes.
  3. Pour eggs into the skillet and cook, mixing to scramble, until the eggs are no longer moist, 3 to 4 minutes; season with salt and pepper and garnish with cilantro to serve with the beans.
Mealthy tip:

Traditional side dishes for for these eggs include refried beans and warm tortillas. Feel free to add sliced avocado or even a dollop of guacamole to jazz things up a bit!


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(2 Reviews)

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What others are saying

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Katie Hason says:

These Mexican eggs and beans are amazing! They are so delicious, and go perfectly with salsa verde. This recipe will definitely take your breakfast game to a new level.

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Greg Jones says:

These Mexican eggs are incredible. It will be hard for me to eat plain eggs again after this. Also really good served with black beans. Nice, hearty breakfast.