1/3 cup finely diced onion
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
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 finely diced Queso Asadero or grated Monterey Jack cheese
Garnishes:
Salsa
Queso Cotija, crumbled or grated
Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.
Serve with fresh salsa and grated or crumbled queso cotija.
Adapted from Kate's Global Kitchen
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
