Eric’s Huevos Mexicanos

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.

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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.