Mexican Breakfast Beans

How to Make Mexican Breakfast Beans

1. 1

   Step 1: Sweat the aromatics

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes, then add the minced garlic and cook 30–60 seconds more until fragrant.

   For this step

   • 1 tbspolive oil
   • 1 mediumyellow onion, diced
   • 3 clovesgarlic, minced
   
2. 2

   Step 2: Add spices and tomatoes

   Stir in the Mexican spice blend (ground cumin and smoked paprika) and cook for 30 seconds to bloom the flavors. Add the diced tomatoes with their juices, scrape any browned bits from the pan, and simmer for 3–4 minutes to meld the flavors.

   For this step

   • 2 tspMexican spice blend (ground cumin + smoked paprika)
   • 1 cupdiced tomatoes (canned)
   
3. 3

   Step 3: Add beans and season

   Pour in the canned pinto beans (including a little of the can liquid for creaminess) and gently stir to combine. Bring to a low simmer, season with salt and pepper, and use the back of a spoon to mash about a third of the beans to thicken the mixture; simmer for 5–7 minutes to heat through.

   For this step

   • 2 15-oz canspinto beans (canned, undrained)
   • 1 1/4 tsp (total: 1 tsp salt + 1/4 tsp pepper)salt and black pepper
   
4. 4

   Step 4: Cook the eggs in the beans

   Make four shallow wells in the bean mixture and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until the egg whites are set but yolks remain runny, about 6–8 minutes (longer for firmer yolks). Alternatively, fry eggs separately and place on top if you prefer.

   For this step

   • 4 countlarge eggs
   
5. 5

   Step 5: Finish and serve

   Remove the skillet from the heat, squeeze lime juice over the beans, and sprinkle with chopped cilantro. Serve immediately with warm corn or flour tortillas, avocado slices, or hot sauce at the table.

   For this step

   • 1/4 cupfresh cilantro, chopped
   • 1 fruit (juiced)lime (juice)
   

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes, then add the minced garlic and cook 30–60 seconds more until fragrant.
2. Stir in the Mexican spice blend (ground cumin and smoked paprika) and cook for 30 seconds to bloom the flavors. Add the diced tomatoes with their juices, scrape any browned bits from the pan, and simmer for 3–4 minutes to meld the flavors.
3. Pour in the canned pinto beans (including a little of the can liquid for creaminess) and gently stir to combine. Bring to a low simmer, season with salt and pepper, and use the back of a spoon to mash about a third of the beans to thicken the mixture; simmer for 5–7 minutes to heat through.
4. Make four shallow wells in the bean mixture and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until the egg whites are set but yolks remain runny, about 6–8 minutes (longer for firmer yolks). Alternatively, fry eggs separately and place on top if you prefer.
5. Remove the skillet from the heat, squeeze lime juice over the beans, and sprinkle with chopped cilantro. Serve immediately with warm corn or flour tortillas, avocado slices, or hot sauce at the table.