Ranch-Style Eggs with Refried Beans

Serve this filling dish for breakfast, and you won’t have to be concerned about what to make for lunch.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008

Ranch-Style Eggs with Refried Beans

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 15-oz (420 g) cans pinto beans 2 tbsp white wine vinegar
    3 tbsp lard or vegetable oil 1 tbsp tomato paste
    1 onion, chopped 1 tsp ground cumin
    3 garlic cloves, chopped 1 tsp dried oregano
    1 vegetable stock cube, crumbled, or salt to taste 1/2 tsp sugar
    4 small dried hot red pequin chiles 4 corn tortillas
    1/4 cup boiling water 6 tbsp vegetable oil
    1/2 lb (750 g) ripe tomatoes, peeled 4 large eggs
    1 onion, chopped 1 avocado, pitted, peeled, and sliced
    2 garlic cloves, chopped 1 chopped cilantro
    1 tbsp olive oil

    directions

    Prep: 25 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick.

    • 2

      To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Puree the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.

    • 3

      To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.

    • 4

      To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving