Ranch-Style Eggs with Refried Beans

Ranch-Style Eggs with Refried Beans
Ranch-Style Eggs with Refried Beans

Serve this filling dish for breakfast, and you won't have to be concerned about what to make for lunch.

Serves4 servings

Preparation Time25 min

Cooking Time35 min


Total Timeunder 1 hour

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free, Vegetarian

MealBreakfast, Brunch, Lunch

Taste and TextureHot & Spicy, Meaty, Rich


  • Two 15 oz (420g) cans pinto beans
  • 3 tbsp lard or vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 vegetable stock cube, crumbled, or salt to taste
  • 4 small dried hot red pequin chiles
  • 1/4 cup boiling water
  • 1 1/2 lb (750 g) ripe tomatoes, peeled
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sugar
  • 4 corn tortillas
  • 6 tbsp vegetable oil
  • 4 large eggs
  • 1 avocado, pitted, peeled, and sliced 


  1. To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick

  2. To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Purèe the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.

  3. To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.

  4. To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.


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