Mexican Huevos Scrambled Recipe

Time25m

Serves3

Scrambled eggs with queso fresco, tomato, avocado, jalapeño, and black beans.

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Ingredients

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1
Prepare Ingredients
Chop the tomato, jalapeño, and avocado. Crumble the queso fresco and set aside.
2
Rinse Black Beans
If using canned black beans, rinse them under cold water and drain.

3
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
4
Cook Vegetables
Add the chopped jalapeño and tomato to the skillet. Sauté for about 3-4 minutes until the vegetables are soft.
5
Add Black Beans
Stir in the black beans and cook for an additional 2 minutes until heated through.
6
Scramble Eggs
In a bowl, whisk the eggs with salt and black pepper. Pour the eggs into the skillet, and gently stir with a spatula until they are softly scrambled, about 3-4 minutes.
7
Add Queso Fresco
When the eggs are almost set, sprinkle the crumbled queso fresco on top and fold it into the eggs until melted and combined.

8
Plate and Serve
Remove the skillet from heat. Serve the scrambled eggs on plates, topped with diced avocado. Enjoy warm!