Ingredients:

  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 2 tbsp (28g) vegetable oil
  • 1/4 cup (60ml) chicken broth
  • 1/2 tsp (3g) ground cumin
  • 1/4 tsp (1.5g) garlic powder
  • 1/2 tsp (3g) salt
  • 4 corn tortillas
  • 3 tbsp (42g) vegetable oil
  • 4 large eggs
  • 1 tbsp (14g) unsalted butter
  • 1 cup (240ml) ranchero sauce
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1/2 cup (50g) cotija cheese, crumbled
  • 1 avocado (150g), sliced
  • 1 lime, cut into wedges

Instructions:

  1. Heat 2 tbsp of oil in a small saucepan over medium heat. Add the drained pinto beans and stir for 2 minutes.
  2. Pour in the chicken broth, cumin, garlic powder, and salt. Use a potato masher to crush the beans until they reach a smooth, velvety consistency; keep warm on low heat.
  3. Heat 3 tbsp of oil in a skillet over medium-high heat. Flash-fry each corn tortilla for 10–15 seconds per side until slightly crisp and golden, then drain on paper towels.
  4. Reduce skillet heat to medium-low and melt the butter. Crack the eggs into the pan and cook until the whites are opaque but the yolks remain liquid (approximately 3–4 minutes).
  5. Layer the crisp tortillas with the refried beans, top with fried eggs, and garnish with ranchero sauce, crumbled cotija cheese, sliced avocado, and fresh cilantro.