How to Cook Refried Beans & Eggs for Breakfast (4 Mexican Restaurant Recipes for Frijoles con Huevo)

Ingredients

• 2 cups Pinto Beans (dry, rinsed)
• 7 cups Water (for crock‑pot cooking)
• 2 tbsp Aries Asada Charro Bean Seasoning (commercial spice blend)
• 0.33 cup Salt Pork (diced fine, about a third cup)
• 2 strips Bacon Strips (diced fine, added to beans)
• 4 tbsp Lard (rendered pork fat for frying beans and eggs)
• 2 each Eggs (large, room temperature)
• 4 each Flour Tortillas (8‑inch, soft)
• 0.5 cup Salsa (store‑bought or homemade)
• 1 tsp Garlic Powder (or 1 clove fresh minced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Beans

   Rinse 2 cups dry pinto beans under cold water, then place them in the crock‑pot with 7 cups water, 2 tbsp Aries Asada Charro bean seasoning, diced salt pork, and 2 diced bacon strips.

   Time: PT5M

2. Cook Beans

   Set the crock‑pot to low and cook for 3‑5 hours until beans reach a soft, tender consistency (stage one).

   Time: PT4H

3. Season and Finish Beans

   When beans are done, stir in 1 tbsp lard and let the excess liquid evaporate for 5‑7 minutes, creating a slightly drier “stage two” bean texture.

   Time: PT7M

4. Whisk Eggs

   While beans are reaching stage two, whisk 2 large eggs with a pinch of salt, pepper, and 1 tsp garlic powder (or fresh minced garlic).

   Time: PT2M

5. Cook First Taco – Pico & Bola Scrambled

   Heat a skillet over medium, add 1 tsp lard, then add a scoop of whole beans (stage one). Pour the whisked eggs over the beans, scramble gently, ensuring every egg drop is incorporated with a spatula.

   Time: PT5M

6. Cook Second Taco – Smashed Bean Scramble

   In a clean skillet, melt 1 tsp lard, add a generous scoop of stage‑two beans, smash with the spatula, then add the remaining whisked eggs and scramble until just set.

   Time: PT5M

7. Cook Third Taco – Stage Two Beans with Separate Scrambled Eggs

   In a skillet, melt 1 tsp lard, add stage‑two beans and continue evaporating moisture for 2‑3 minutes. Transfer beans to a plate. In a second skillet, melt a little lard, pour the whisked eggs and scramble separately, then combine on the tortilla.

   Time: PT6M

8. Cook Fourth Taco – Stage Three Beans with Over‑Easy Egg & Bacon

   Heat a skillet with 1 tsp lard, add remaining stage‑two beans, add another tbsp lard and let them become very sticky (stage three). In a separate pan, melt a little lard, add 1 egg, let edges set for 30‑45 seconds, then flip gently to cook over‑easy. Place two cooked bacon strips on the tortilla, top with stage‑three beans, the over‑easy egg, and drizzle salsa verde.

   Time: PT8M

9. Warm Tortillas

   Warm each flour tortilla on a dry skillet for 20‑30 seconds per side until pliable.

   Time: PT2M

10. Assemble Tacos

    Place the prepared bean‑egg mixture onto each warm tortilla, add a spoonful of salsa, fold or roll, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

15 g

Fiber

5 g