Refried Bean Sauce with Eggs on Top

A hearty protein-packed weekend brunch recipe, a bean and tomato sauce studded with crispy corn tortillas and sautéed onion and pepper, topped with cheese and 'huevos', eggs.

Refried Bean Sauce with Eggs on Top


HIM, making conversation: “So we’re off to Mexico next week, can’t wait to spend a day in the Seasons of My Heart cooking school in Oaxaca.”

HER, with enthusiasm: “Lucky you! I just love quesadillas.”

HIM, gently. “Quesadillas aren’t really Mexican food.”

HER, displaying an intimate relationship with the Taco Bell menu. “Oh yes they are. I just love the chicken quesadillas. And the chalupa baja. And the ranchero soft taco.”

HIM, recognizing futility. “See you when we get back. We’ll give you a full report.”

This is a protein-packed hearty breakfast, my own adaptation of Huevos Cuauhtemoc (Emperor Cuauhtemoc’s Eggs) and a crowd favorite for a make-it-now or mostly make-ahead brunch. The protein is a welcome change from the high-carb and high-calorie bready stratas so typical of make-ahead brunch recipes.

REFRIED BEANS Did you know? Refried beans aren’t twice-fried beans. It’s a translation error, ‘rijoles refritos’ became refried beans instead of well-fried beans. Language aside, in this easy egg dish, I love how the puréed beans and tomatoes thicken into a mixture reminiscent of refried beans, just without all the fat and unnecessary calories!

ALANNA's TIPS The combination of tomatoes and red kidney beans produce the beautiful red color. For flavor and texture, black beans work, pinto beans work, other beans work, but sacrifice the pretty color. The bean-tomato mixture can bubble up like the mud volcanoes at Yellowstone so wear an apron, keep stirring or cover and cook more slowly. For softer yolks, fry the eggs separately until just set, then gently slip them into the ‘cradles’ and finish cooking under the broiler.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook!


Hands-on time: 35 minutes
Time to table: 50-60 minutes
Serves 6
  • 1/2 tablespoon olive oil
  • 2 corn tortillas, cut in strips
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 poblano pepper or 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 15 ounces canned red kidney beans, rinsed and drained (see TIPS)
  • 16 ounces canned tomato sauce
  • 6 eggs
  • 3 ounces grated cheese, ‘Chihuahua’ or 'cotija' cheese if available, otherwise ‘three-cheese Mexican’, cheddar, American or another good melting cheese
  • Fresh cilantro, chopped

Preheat oven to 375F.

In a small skillet, heat 1/2 tablespoon olive oil until shimmery, fry the tortilla strips until crispy, set aside.

In a large, oven-safe skillet, heat 1 tablespoon oil til shimmery, add the onion and peppers as prepped and cook until just soft. Set aside, keep warm.

Meanwhile, purée the beans and tomato sauce in a blender until smooth. (Be sure to rinse the blender, this stuff dries like adobe!) Transfer to the skillet and cook on medium high, stirring often, until thick but don’t let turn into a gummy paste (see TIPS). If making in advance, stop here and refrigerate separately; rewarm the bean-tomato mixture before proceeding.

Stir in the tortillas and onion/pepper mixture. (At this stage, two skillets may be needed for there to be enough room for all six eggs. If so, transfer half the mixture to a second skillet.) With a spoon, create six ‘cradles’ in the mixture, sprinkle the top with cheese, then drop an egg into each depression. Bake for 15-20 minutes or until the eggs are cooked. Sprinkle with cilantro, serve with additional corn tortillas and savor!

NUTRITION ESTIMATE Per Serving: 280 Calories; 12g Tot Fat; 5g Sat Fat; 226mg Cholesterol; 351mg Sodium; 25g Carb; 7g Fiber; 9g Sugar; 16g Protein; Weight Watchers 6 points
Adapted from The Art of Mexican Cooking, the 500-page tome of ‘traditional Mexican cooking for afficianados’ where cookbook author Diana Kennedy never once mentions nachos and dispenses with both quesadillas and chalupas in three pages. (Please note: Product Disclosure)

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~ Refried Bean Sauce with Eggs on Top ~
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© Copyright 2010 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. You are speaking my language with this breakfast dish. Full of protein and flavor - I wouldn't have to eat again until dinnertime! I got a good chuckle from the conversation that you overheard.

  2. This looks absolutely to die for - I am having this for dinner tonight! Refried beans are a major weakness of mine.

  3. Made this tonight for dinner with some leftover beans, tomato sauce, and stir fried peppers. Added a bit of cumin and paprika and it was great! Thanks for the idea!

  4. Anna Linnea ~ So glad you liked it, I do so appreciate your taking the time to let me know!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna