Eggs and beans are a happy match and substantial enough for dinner. These beans are quote-unquote "refried" because I've come up with a much lighter version of the classic recipe, which involves a fair amount of lard. Originally, I'd planned to serve the eggs and beans on top of crisped corn tortillas, but they were too hard to cut through. So I wrapped the whole concoction in warm flour tortillas, adding crushed tortilla chips, cheese, and salsa to the filling--and turned the dish into a breakfast-for-dinner burrito. Serve with a sliced tomato and avocado salad.
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Heat 2 tablespoons of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Place the wrapped tortillas in the oven to warm.
Add the cumin and chili powder to the onion and cook 1 minute. Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper, to taste, and keep warm while you cook the eggs.
Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot. Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips. Roll up and serve.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Ease of preparation: easy
Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno, and garlic in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add salt and pepper, to taste.
Cover and refrigerate until ready to serve.