Sunday and brunch go hand in hand. You can’t have one without the other. Instead of preparing an omelette or French toast for brunch, try a colorful and flavorful dish with a Mexican twist. Southwestern eggs with refried beans are healthy and delicious. The flavors from the salsa, avocados and shredded cheese mix well with the spicy refried beans. This meal will be a hit with friends and family. Just don’t forget the fresh squeezed orange juice!
- 8 corn tortillas
- Vegetable oil, for frying
- 4 cups Randall Hearty ‘N Healthy Refried Beans*
- 8 fried or poached eggs
- 2 cups shredded jack cheese
- 2 medium to large ripe avocados, peeled and sliced
- Juice of a medium lime
- Chunky Tomato Salsa (your favorite hotness level)
- Cilantro sprigs (optional)
Heat about 1/2 inch of vegetable oil in a heavy skillet. (360° to 370° ) Add the corn tortillas, one at a time and cook, turning once until crisp and golden brown. (About 1 minute.) Drain on soft white paper towels and keep warm in a warm oven until ready to use.
Heat the refried beans and spread each crisp tortilla with a layer of beans. Top each with a fried or poached egg, cooked to desired doneness.
Sprinkle each egg with some of the cheese. Pop into a hot oven until cheese is melted. Toss the avocado slices in the lime juice to coat. Arrange the avocado on each side of the tortilla and spoon some salsa in the middle.
Garnish with a cilantro sprig. Serve immediately. Pass more salsa, if desired.
4 to 8 servings.
Immediately after slicing avocado, sprinkle the slices with a bit of fresh lemon or lime juice to prevent darkening.
* Randall Hearty ‘N Healthy Refried Beans:
- 1 48-ounce jar Randall Pinto Beans
- 6 tablespoon extra-virgin olive oil
- 2 cups chopped onion
- 1 tablespoon sugar
- 1 1/2 teaspoons hot pepper sauce
- 1 teaspoon salt, (or to taste)
- 8 ounces shredded jack cheese
- Extra cheese for the top, if desired
Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve. Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
Stir in the puréed beans. Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often. Stir in the cheese until it is melted.
Serve hot as a vegetable side dish with more cheese melted on top of each serving.
Makes about 5 cups.
Are you hungry yet? Head out to the store, and look for Randall’s Great Northern White Beans to make this dish tonight.