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Ranch-style Eggs with Refried Beans

Categories: Spicy, Vegetarian
Type: Lunch

Serve this filling dish for breakfast, and you won't have to be concerned about what to make for lunch

Prep Time: prep 25 mins

Cooking Time: cook 35 mins

Serves: makes 4 servings


For the beans

  • two 15oz (420g) cans pinto beans
  • 3 tbsp lard or vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 vegetable stock cube, crumbled, or salt to taste

For the sauce

  • 4 small dried hot red pequin chiles
  • 1 / 4 cup boiling water
  • 1 1 / 2 lb ( 750g) ripe tomatoes, peeled
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 / 2 tsp sugar

For the eggs

  • 4 corn tortillas
  • 6 tbsp vegetable oil
  • 4 large eggs
  • 1 avocado, pitted, peeled, and sliced
  • 1 tbsp chopped cilantro
Ranch-style Eggs with Refried Beans photo

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  1. To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick.
  2. To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Puree the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.
  3. To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.
  4. To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.
  • prep 25 mins; cook 35 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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