Description
Hearty Huevos Skillet is a delicious, protein-packed breakfast dish featuring creamy refried beans, lightly beaten eggs cooked directly in the skillet, fresh diced tomatoes and green chilies, melted sharp Cheddar cheese, and warm corn tortillas. This comforting and flavorful meal is quick to prepare and perfect for a family breakfast or brunch.
Ingredients
Main Ingredients
- No-Stick Cooking Spray
- 1 can (10 oz) RoTel® Original Diced Tomatoes & Green Chilies, drained
- 1 can (16 oz) Rosarita® Traditional Refried Beans
- 4 eggs, lightly beaten
- 8 corn tortillas (6 inch)
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Prepare the skillet: Spray a large nonstick skillet with cooking spray to prevent sticking. Scoop about half of the drained diced tomatoes into a small bowl and set aside for serving. In a medium bowl, combine the remaining diced tomatoes with the refried beans and mix well.
- Cook the eggs in beans: Spread the bean and tomato mixture evenly at the bottom of the skillet. Using a spoon, create four deep depressions approximately 3-1/2 inches across by pushing the beans toward the center and edges. Carefully fill each depression with the lightly beaten eggs. Cover the skillet with a lid and cook over medium heat for 7 to 10 minutes or until the eggs are fully set.
- Warm the tortillas: Wrap the corn tortillas in damp paper towels and microwave on HIGH for 45 to 60 seconds or until warmed through and pliable.
- Assemble and serve: Sprinkle shredded sharp Cheddar cheese and sliced green onions evenly over the cooked beans and eggs in the skillet. On serving plates, overlap two tortillas each, then top with the beans and eggs mixture from the skillet. Serve each plate with the reserved diced tomatoes and green chilies on the side for added freshness and flavor.
Notes
- Use fresh eggs for best texture and taste.
- To make it spicier, use a hot variety of diced tomatoes and chilies.
- For a vegetarian option, this recipe is already suitable as no meat is involved.
- Can be made gluten-free by choosing gluten-free corn tortillas and checking canned ingredient labels.
- Leftovers can be stored in the fridge and reheated, but tortillas are best warmed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe with 2 tortillas)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 185 mg
