Nopales con Huevo with Tex-Mex Refried Beans

Instructions

1. 1

   Prepare Ingredients

   • Drain the nopales in a colander and rinse thoroughly under cold running water to remove the brine and slimy texture (baba); chop into bite-sized pieces.
   • In a medium bowl, whisk the eggs with salt and pepper until just combined. Set both aside.
2. 2

   Sauté Aromatics

   • Heat the vegetable oil in a large non-stick skillet over medium-high heat.
   • Add the chopped onion and serrano pepper. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent.
   • Add the minced garlic and cook for another 30-60 seconds until fragrant.
3. 3

   Cook Nopales and Tomatoes

   • Add the rinsed nopales and diced tomatoes to the skillet.
   • Cook for 3-4 minutes, stirring frequently, allowing the tomatoes to soften and the nopales to heat through completely.
4. 4

   Scramble the Eggs

   • Reduce the heat to medium-low. Pour the whisked eggs evenly over the vegetable mixture.
   • Let them set for about 30 seconds without stirring. Then, using a spatula, gently push the eggs from the edges toward the center, folding them into large, soft curds.
   • Continue cooking for 2-3 minutes until the eggs are cooked to your liking.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat. Gently stir in the chopped cilantro.
   • Serve immediately, garnished with crumbled queso fresco and extra cilantro. This dish is best enjoyed with warm corn tortillas, refried beans, and your favorite salsa.