On my last visit to my favorite Mexican grocery/tacqueria, I decided to order my favorite tacos, three of them to be precise. I’m a creature of habit when it comes to tacos. It’s either al pastor or carne asada. As I always try to sit at the diner/bar area and watch the cook, I always try to practice my Spanish. I always start off with ‘lo siento pero me español no es muy bien’ and go from there. The beauty is the waitresses always help me along and I love that part of ordering food. This time was different though. I saw the waitress scooping a big plate of what looked like scrambled eggs onto a plate along with refried beans and cheese and it really held my interest so I decided to ask ‘que es Esto?’ and she replied in Spanish ‘huevos con ejotes” and gladly served me a small plate of what I knew was scrambled eggs with green beans. It was great and comforting, and as I disected it, I knew I was going to recreate it. It’s not the prettiest but it sure is delicious.
I don’t remember the last time I ate canned green beans. Probably back in elementary school or middle school. It was nostalgic. Not only that but super easy to make.
Let’s get started.
- 3 eggs, beaten
- 3/4 canned green beans, strained, roughly chopped
- 1/2 Roma tomato, diced
- 1/4 onion, diced
- 1/2 jalapeno, diced
- Salt to taste
- 1 tbsp butter or oil
- Warm tortillas, optional
- Refried beans, optioal
Begin by having all of your ingredients prepared.
Heat a skillet on a medium heat, and add in the butter. Once heated, add in the onions, jalapeno, and green beans. Cook this, stirring, for about 2 to 3 minutes then season with a little bit of salt and pepper.
Next pour in the eggs and add in the tomatoes. Stir gently until your eggs are cooked to your liking. That’s it, and the results are a really good breakfast. I serve mine with refried beans and warm corn tortillas and it was phenomenal.
So hats off to the waitress for teaching me a new recipe, and one I’m pleased to share with you. Hope you enjoy!