Scrambled Eggs with Pintos and Cotija

Name: Scrambled Eggs with Pintos and Cotija
Ingredients: 4 Eggs; 1½ Tbsp Olive oil, divided; ⅛ tsp salt; 2 Tbsp canned sliced jalapeños, chopped coarse; 1 clove garlic minced; 7.5 oz canned pinto beans; 2 Tbsp fresh cilantro, chopped, divided; ½ oz cotija, crumbled; Tortillas, warmed; Hot sauce

4 steps

Recipe has been reduced by half to serve 2

Updated at: Thu, 17 Aug 2023 04:00:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories443.4 kcal (22%)

Total Fat23.1 g (33%)

Carbs37.9 g (15%)

Sugars1.6 g (2%)

Protein21.9 g (44%)

Sodium1031 mg (52%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4eggs

1 ½ Tbspolive oil

divided

⅛ tspsalt

2 Tbspsliced jalapeños

canned, chopped coarse

1clove garlic

minced

7.5 ozpinto beans

canned

2 Tbspfresh cilantro

0.5 ozcotija

Instructions

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.