mexican street Torta de huevito con frijoles



For the Frijoles Refritos

Cook the Onion and Garlic: In a skillet, heat the oil or lard over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.

Add the Beans: Add the cooked pinto beans to the skillet. If using whole beans, mash them lightly with a fork. Cook, stirring occasionally, until the beans are heated through and slightly thickened, about 10 minutes. Season with salt to taste.

Keep Warm: Keep the beans warm on low heat while you prepare the eggs.

For the Huevito (Scrambled Eggs)

Prepare the Eggs: In a bowl, beat the eggs with the milk (if using), salt, and pepper.

Cook the Eggs: In a non-stick skillet, heat the butter or cooking oil over medium heat. Pour in the beaten eggs and cook, stirring gently, until the eggs are just set. Remove from heat.

To Assemble the Tortas

Prepare the Bolillos: Slice the bolillo rolls in half horizontally. If desired, lightly toast the inside of the rolls on a skillet or griddle.

Spread the Beans: Spread a generous layer of refried beans on the bottom half of each bolillo roll.

Add the Eggs: Spoon the scrambled eggs over the beans.

Close the Sandwich: Place the top half of the bolillo roll on the eggs to close the sandwich.

Serve the tortas warm.

Enjoy !!