Huevos Mexicanos is easy to make and can be quickly prepared using inexpensive and readily available ingredients. This recipe serves 4 to 6.
6 to 8 eggs, whipped
1 medium onion, chopped and divided into 2 parts
1 tomato or a handful of cherry or grape tomatoes, chopped
handful of cilantro, stems removed and chopped
1 15-ounce can of pinto beans
1/2 cup grated Monterey Jack or Pepper Jack cheese
2 tablespoons high heat safflower oil, divided
1 cup salsa
4 to 6 whole wheat tortillas, warmed
Chop onion, and divide into two parts. Put 1 tablespoon oil into medium frying pan set on burner turned to medium heat. Add half the onions to the pan and saute a few minutes.
While onions are frying, drain and rinse beans.
When onions are slightly translucent, stir beans into onions in pan and saute a few more minutes. Turn heat to low. Mash beans.
Grate cheese and sprinkle over beans in pan. Cover and let cheese melt.
In a separate pan, warm remaining 1 tablespoon oil. Saute remaining onions a few minutes. Then add tomatoes and saute a few more minutes. Add eggs.
Cook and scramble egg mixture.
Chop and add cilantro.
Serve eggs hot with beans, salsa, and whole wheat tortilla.