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One of the most traditional breakfasts in the Mexican cuisine is about to be reinvented: just add Isadora® beans and create a new tradition.





  • 1 pkg. Isadora® whole pinto beans
  • drained
    2 TBS. vegetable oil
    ½ medium onion
  • chopped
    ½ red bell pepper
  • diced
    3 corn tortillas
    6 eggs
    1 TBS. water
    ¼ teaspoon salt or to taste
    ½ teaspoon hot sauce or to taste
    ½ cup grated cheddar cheese
    ¼ cup chopped green onions
    Salsa for serving

    Optional: Add diced jalapeno for more heat

How to Cook

  1. 1 Stack tortillas and cut in half then cut in thin strips about ¼” wide. Set aside.
  2. 2 Heat the oil in a large skillet over medium heat until shimmering. Add onion and red bell pepper and sauté until softened and beginning to brown, about 5 minutes.
  1. 3 Add tortilla strips and Isadora® beans and continue cooking until tortilla strips are softened and beans are hot, 3-5 minutes. Reduce heat to medium-low.
  2. 4 Stir together eggs, water, salt, and hot sauce, beat lightly with a fork. Pour over tortilla/bean mixture and cook until eggs are scrambled and cooked through. Sprinkle grated cheese over the top and cover the skillet briefly with a lid, until cheese is melted. Top with chopped green onions and serve with salsa.

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