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

Ingredient Substitutions

• Instead of Pinto Beans: canned pinto beans, black beans
• Instead of Water: low‑sodium chicken broth
• Instead of Aries Asada Charro Bean Seasoning: homemade chili powder mix
• Instead of Salt Pork: diced ham, pancetta
• Instead of Bacon Strips: turkey bacon
• Instead of Lard: unsalted butter, vegetable oil
• Instead of Eggs: egg substitute, silken tofu (for veg)
• Instead of Flour Tortillas: corn tortillas
• Instead of Salsa: pico de gallo, salsa verde
• Instead of Garlic Powder: fresh garlic

Equipment Needed

• Crock‑Pot
• Large Skillet
• Spatula
• Whisk or Fork
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Tortilla Warmer or Skillet (optional)

Critical Steps — Do Not Skip

• Cooking beans to the correct stage (stage one, two, three) determines texture.
• Do not over‑cook the eggs; keep them soft and moist.
• Use lard for authentic flavor and to prevent sticking.

Chef Tips from the Video

• Use a fork instead of a whisk for quick egg beating and easier cleanup.
• For extra smoky flavor, render the bacon first, then use its grease as the lard.
• Let the cooked beans rest for a few minutes before smashing; they’ll hold together better.

Troubleshooting

Storage

Refrigerator: Store cooked beans in an airtight container for up to 4 days.

Freezer: Freeze beans in portioned bags for up to 3 months; thaw before reheating.

Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Cook the beans a day ahead; reheat with a splash of water and a bit of lard.
• Whisked eggs can be prepared and kept refrigerated for up to 2 hours.

Frequently Asked Questions