Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak pinto beans overnight, or at least six hours. | 2. (If using) Drain water from beans, then bring roughly 3 cups of water to boil, add beans and simmer for 1 1/2-2 hours. | 3. Mash with fork or process in food processor. | 4. NOTE: Food processor yields smoother, thinner beans. | 5. Beat all eggs together in bowl and add to large skillet with heated oil. | 6. Cook on medium until eggs are almost done (white but still runny) Wrap tortillas in foil and heat in oven until warm, approx. | 7. 7-8 min at 250 F. | 8. Corn tortillas can also be dry cooked on griddle if toasted tortilla is desired. | 9. Add mashed beans to eggs and heat until eggs are cooked through. | 10. Remove from heat and sprinkle on desired amount of crumbled cheese. | 11. Split between two plates and garnish with cilantro. | 12. Serve crema and salsa on side. | 13. (I use my homemade salsa verde) Use tortillas as flat bread with eggs or wrap eggs up burrito style for a toteable breakfast burrito. | 14. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
pinto bean	1	cup	dried	-	-	-	-
queso fresco				-	-	-	-
oil				-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
salsa	1/2	cup		37.7	8.632	1.976	0.221
corn tortilla	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.