Scrambled Eggs with Pintos and Cotija

Recipe has been reduced by half to serve 2

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Step 1

In a med bowl, beat eggs, 1 Tbsp oil, and salt with a fork until no white streaks remain.

Step 2

Heat 1½ tsp oil, garlic, and jalapeños in a 12-inch skillet until fragrant, about 1 min. Add beans and 1½ Tbsp cilantro and cook, stirring frequently until moisture has evaporated. Transfer to a small bowl and wipe skillet clean.

Step 3

Heat 1 tsp oil until shimmering. Add eggs and use rubber spatula to scrape bottom and sides of pan until eggs begin to clump, 30-60 sec. Fold in bean mixture.

Step 4

Transfer mixture to a serving dish and sprinkle with cotija and remaining cilantro. Serve with tortillas and hot sauce.