Mexican Breakfast
Start your day with a warm and vibrant Mexican Breakfast, a quick and satisfying recipe bursting with bold flavors and hearty textures. Featuring golden fried corn tortillas as the base, this dish is layered with creamy refried beans, perfectly cooked sunny-side-up eggs, and a medley of toppings like fresh avocado, zesty salsa, tender black beans, and crumbled cotija cheese. Finished with a sprinkle of fresh cilantro, a squeeze of lime juice, and optional jalapeño slices for heat, this dish is a true celebration of Mexican cuisine. Ready in just 30 minutes and packed with protein and fresh ingredients, it’s an ideal way to brighten your morning or enjoy an energizing brunch. Perfectly balanced and customizable, this colorful plate is sure to delight any breakfast lover!
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Recipe Information
Ingredients
- 4 corn tortillas
- 4 eggs
- 1 cup refried beans
- 1 cup black beans (cooked or canned, rinsed and drained)
- 1 cup salsa (store-bought or homemade)
- 1 avocado
- 0.25 cup cilantro (fresh, chopped)
- 1 lime
- 2 tablespoons vegetable oil (or olive oil)
- 0.25 cup cotija cheese (or feta cheese, crumbled)
- 1 jalapeño (sliced, optional)
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
Instructions
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, lightly fry the corn tortillas one at a time, about 30 seconds per side, until they are golden but still pliable. Set aside on a plate lined with paper towels to absorb excess oil.
In the same skillet, reduce the heat to medium and add another tablespoon of vegetable oil, if needed. Crack the eggs into the skillet one at a time and cook to your preferred doneness (sunny-side-up is traditional). Season with a pinch of salt and black pepper. Remove the eggs from the skillet and set aside.
Warm the refried beans in a small saucepan or in a microwave-safe bowl until heated through. Stir to ensure smooth texture.
Assemble the dish by placing a fried tortilla on each plate. Spread a generous layer of refried beans over each tortilla, then top with one cooked egg.
Spoon salsa over the eggs, making sure to cover them generously. Top with a scattering of black beans, slices of avocado, chopped cilantro, crumbled cotija cheese, and slices of jalapeño if using.
Squeeze fresh lime juice over the assembled dish for brightness and serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 18.4 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 792 mg | 61% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
