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<\/p>\n<\/p>\n
4 bolillo rolls or any crusty sandwich rolls<\/p>\n
6 large eggs<\/p>\n
2 tbsp milk (optional, for creamier eggs)<\/p>\n
Salt and pepper to taste<\/p>\n
2 tbsp butter or cooking oil<\/p>\n
2 cups cooked pinto beans (or 1 can of refried beans)<\/p>\n
1\/4 cup cooking oil or lard<\/p>\n
1\/2 white onion, diced<\/p>\n
1 clove garlic, minced<\/p>\n
Salt to taste<\/p>\n
<\/p>\n
<\/p>\n
Cook the Onion and Garlic<\/strong>: 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.<\/p>\n Add the Beans<\/strong>: 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.<\/p>\n Keep Warm<\/strong>: Keep the beans warm on low heat while you prepare the eggs.<\/p>\n Prepare the Eggs<\/strong>: In a bowl, beat the eggs with the milk (if using), salt, and pepper.<\/p>\n Cook the Eggs<\/strong>: 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.<\/p>\n Prepare the Bolillos<\/strong>: Slice the bolillo rolls in half horizontally. If desired, lightly toast the inside of the rolls on a skillet or griddle.<\/p>\n Spread the Beans<\/strong>: Spread a generous layer of refried beans on the bottom half of each bolillo roll.<\/p>\n Add the Eggs<\/strong>: Spoon the scrambled eggs over the beans.<\/p>\n Close the Sandwich<\/strong>: Place the top half of the bolillo roll on the eggs to close the sandwich.<\/p>\n Serve the tortas warm.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Tortas 4 bolillo rolls or any crusty sandwich rolls For the Huevito (Scrambled Eggs) 6 large eggs 2 tbsp milk (optional, for creamier eggs) Salt and pepper to taste 2 tbsp butter or cooking oil For the Frijoles Refritos (Refried Beans) 2 cups cooked pinto beans (or 1 can of refried beans) […]<\/p>\n","protected":false},"author":1,"featured_media":5285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor the Huevito (Scrambled Eggs)<\/h4>\n
To Assemble the Tortas<\/h4>\n