Scrambled Egg Enfrijoladas

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Scrambled Egg Enfrijoladas


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped white onion
  • 2 cloves garlic, minced
  • 3 cups beans (cooked or canned, pinto or black)
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 2 1/4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
  • Salt to taste
  • 10 eggs
  • 1/2 cup vegetable oil
  • 12 corn tortillas


  • 1/2 cup Ranchero cheese, crumbled
  • 1/2 cup Mexican crema
  • 1/4 white onion, thinly sliced
  • 1 or 2 avocados, sliced


  • 1 (6-ounce) piece chorizo, crumbled into small pieces and well cooked


Heat oil in large frying pan. Add onion and garlic, and sauté for 5 minutes. Add beans, TABASCO® Sauce, stock and salt. Cook another 5 minutes. Transfer to a blender jar and puree until smooth.

Cook scrambled eggs. Set aside.

Pour oil into a medium frying pan over medium-high heat. When hot, using tongs, quickly pass the tortillas through the hot oil to coat them. Drain on a paper towel.

Fill each tortilla with approximately 2 tablespoons of scrambled egg and tightly roll up. Place tortillas in a shallow serving dish and cover with bean sauce. Garnish with cheese, crema, onion, avocado and optional chorizo.

Makes 6 servings.

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