For the Salsa: Combine onion, tomatoes and jalapeño (if using) in a food processor and pulse until finely chopped. Scrape into a fine mesh sieve and set over a bowl. Gently stir to release the juices, then discard the juices. Scrape the tomato mixture into a bowl and stir in lime juice, vegetable oil, garlic and salt. Let stand 10 minutes to allow flavours to meld. If using cilantro, stir it in just before serving.
For the Refried Beans: Meanwhile, heat the olive oil in a medium saucepan over medium. Stir in garlic, cumin, chili powder and salt and cook for 45 seconds. Stir in pinto beans, gradually drizzling in water and using a potato masher or the back of a wooden spoon to mash the bean mixture as it warms up. Continue mashing the beans, leaving some chunks. Once the water has evaporated and it is warm throughout, about 3 minutes, remove from heat. In the meantime, warm the tortillas according to package instructions.
For the Eggs: Heat a non-stick frying pan over medium. Add oil, then crack eggs and cook until edges are slightly crispy, and the whites are set, 2 to 3 minutes. Season with salt and pepper.
Assembly: Top the warm tortillas with refried beans, salsa and eggs. Take this tasty, vegetarian dish to another level with garnishes like thinly sliced radishes, crumbled feta cheese, sliced avocado and cilantro—if you’re a fan.
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Last updated: June 2nd, 2021
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