Refried Beans with Fried Egg and Salsa Fresca

Refried beans with a fried egg make an incredibly delicious breakfast. It's relatively quick to make your own refried beans using pinto beans, but if you're in a hurry, this dish also works well with canned lower sodium refried beans, such as the ones from Amy's Kitchen.

Refried beans with fried egg and salsa fresca

Makes 4 servings

2 large tomatoes
1/2 cup red or white onion, finely chopped
1 jalapeno, finely chopped
2 tbsp chopped cilantro
4 eggs
1 can pinto beans, drained
1 garlic clove, crushed
1/2 tsp cumin
2 oz queso fresco
Olive oil, salt and pepper

Preparation:

  1. To make salsa fresca, dice tomatoes and mix together with chopped red onion, cilantro and half of chopped jalapeno. Season with salt and pepper.
  2. Heat a drizzle of olive oil over medium heat in a nonstick pan. Add garlic and jalapeno and sautee a few minutes until jalapenos begin to soften. Add cumin and stir for a moment longer. Add pinto beans and a small amount of water and cook for a few minutes, stirring and mashing some of the beans to create a rich texture. Season with salt and pepper to taste.
  3. Spread beans on individual serving plates and sprinkle with queso fresco. Top with a fried egg and the salsa fresca.

Time Savers:

  • Use canned refried beans instead of making your own. We recommend Amy's Low Sodium Refried Beans:


Donna Whitlock

Donna Whitlock


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