Fried Eggs and 'Refried Beans' Burritos

May 5, 2006 — -- Are you looking for a way to start your day on Cinco de Mayo? Then try Sara Moulton's recipe for Fried Eggs and "Refried" Beans Burritos from her book, "Sara's Secrets for Weeknight Meals."

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4 servings

Eggs and beans are a happy match and substantial enough for dinner. These beans are quote-unquote "refried" because I've come up with a much lighter version of the classic recipe, which involves a fair amount of lard. Originally, I'd planned to serve the eggs and beans on top of crisped corn tortillas, but they were too hard to cut through. So I wrapped the whole concoction in warm flour tortillas, adding crushed tortilla chips, cheese and salsa to the filling, and turned the dish into a breakfast-for-dinner burrito. Serve with a sliced tomato and avocado salad.

Ingredients
4 (7-inch) flour tortillas
¼ cup oil
1 small onion, finely chopped (about 1/2 cup)
1 teaspoon ground cumin
½ teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
Kosher salt and freshly milled black pepper
8 large eggs
4 ounces cheddar, grated (about 1 cup)
1 recipe Mexican Tomatillo Salsa, (recipe below), or 1 cup bought salsa
1 cup crumbled tortilla chips