Ingredients
4 large eggs
1 small tomato, diced
1/2 small onion, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for eggs)
2 medium potatoes, diced
2 tbsp vegetable oil (for frying potatoes)
1 cup refried beans (canned or homemade)
1 ripe avocado, sliced
1/4 cup queso fresco, crumbled
4 small corn or flour tortillas
Fresh cilantro, chopped (optional for garnish)
Hot sauce (optional)
Instructions
Prepare the potatoes: In a skillet, heat 2 tbsp vegetable oil over medium-high heat. Add the diced potatoes and cook until golden and crispy, about 10–12 minutes. Season with salt and set aside.
Cook the eggs: In a bowl, whisk the eggs with salt and pepper. In another skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and tomato, sauté for 2–3 minutes. Add the eggs and scramble until just set.
Heat the refried beans: Warm the refried beans in a small saucepan or microwave until hot.
Warm the tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
Assemble the plate: On each plate, place a scoop of refried beans, a portion of crispy potatoes, and scrambled eggs. Top with avocado slices and crumbled queso fresco. Add warm tortillas on the side.
Garnish and serve: Sprinkle with chopped cilantro and a drizzle of hot sauce if desired. Serve immediately.
Notes
Make it spicier by adding jalapeños to the eggs or potatoes.
Swap out potatoes for sweet potatoes for a healthier twist.
This dish pairs perfectly with fresh orange juice or Mexican hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (of 2 total)
- Calories: 480
- Sugar: 3g
- Sodium: 540mg (approx.)
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 190mg (approx.)
Keywords: Mexican breakfast, huevos a la mexicana, hearty breakfast, authentic Mexican food, easy Mexican recipe