Recipe: Mexican Eggs with Epazote and Frijoles

Recipe:
Mexican Eggs
with Epazote and Frijoles

Serves 2
(To serve 3 to 4, add warm tortillas, rice and other side dishes)

Asadero is an excellent Mexican melting cheese, but because it's semi-soft, it can be difficult to grate. I chop it into fine bits and throw them into the eggs to melt at the last minute. Or, sprinkle the cheese over the eggs, then run the pan under the broiler just until the cheese is melted.

Use a store-bought or day-old tortilla.

Ingredients

2 teaspoons butter, margarine or vegetable oil
1/3 cup finely diced onion
1 corn tortilla, finely diced
1/4 cup finely diced green bell pepper
1 to 1-1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces Queso Asadero or Monterey Jack cheese

Garnishes at table:
Salsa
Queso Cotija, crumbled or grated (optional)

Melt the butter in a nonstick skillet over medium high heat. Add the onion and tortilla. Cook, stirring occasionally, until the onion is soft, about 2 minutes.

Stir in the bell pepper and cook another minute (bell pepper should still be crunchy). Stir in the epazote and beans and cook until the beans are warmed through and the epazote is no longer raw, about a minute.

Reduce the heat to medium and pour in the beaten egg. Cook as if making scrambled eggs: let the bottom set, then scrape in the sides; tilt the pan to pour the uncooked egg into the empty areas and continue to cook until the eggs are set. Just before the eggs are done, stir in the asadero or Monterey Jack cheese.

Spoon the eggs on plates and serve with fresh salsa and grated or crumbled queso cotija.

Note:
If you don't have epazote, use 1/2 teaspoon dried marjoram and add it with the onion. It will taste different but good.