Scrambled Eggs with Nopales with Tex-Mex Refried Beans

Instructions

1. 1

   In a medium bowl, crack the eggs. Add half of the salt (1/2 tsp) and pepper (1/4 tsp), and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once shimmering, add the chopped white onion and serrano pepper. Sauté for 3-4 minutes, stirring frequently, until the onion is soft and translucent.

3. 3

   Add the minced garlic and cook for another 30-60 seconds until fragrant. Be careful not to burn it.

4. 4

   Stir in the diced tomatoes and the drained, rinsed nopales. Season with the remaining salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the nopales are heated through and the tomatoes have softened and released their juices.

5. 5

   Reduce the heat to medium-low. Pour the whisked eggs evenly over the vegetable mixture in the skillet. Let them set for about 30 seconds without stirring.

6. 6

   Using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this gentle folding motion for 2-3 minutes, or until the eggs are cooked to your desired doneness but still slightly moist.

7. 7

   Remove the skillet from the heat. Immediately sprinkle with fresh chopped cilantro and crumbled queso fresco. Serve hot with warm corn tortillas and your favorite salsa.