Bricia Lopez’s Huevo en Frijol

Huevo en Frijol (Fried Omelet Cake in Black Bean)

If nostalgia had a flavor, it would be this dish. Growing up, this was the go-to meal my mom could whip up in minutes, but she always made it feel special with the sides—spicy chiles toreados, crumbly queso fresco, and freshly made tlayudas so big they doubled as dinner plates. This was dinner, breakfast, or whenever-she-was-too-tired-to-cook magic. I can still taste every bite, and now my son is obsessed too. It’s his “can we have it again tomorrow?” meal. Simple, comforting, and unapologetically Oaxacan—it’s proof that the best dishes don’t need to try too hard.

Ingredients

Serves 4 to 6

Ingredients

2 tablespoons of vegetable oil

1/4 of an onion (25 grams), peeled, chopped

8 cups (2 liters) of cooked black beans, not drained

2 epazote leaves

8 eggs, beaten

Salt to taste

STEP 1

In a large frying pan under medium heat, add 1 tablespoon of oil. Once oil is hot, add onion to season the oil. When onion starts to soften and caramelize, remove.

STEP 2

Lower heat and very carefully add beans. Smash with a masher until about half the beans are smashed. Add epazote. Simmer for five minutes. Season to taste.

STEP 3

While simmering, in another nonstick pan under medium heat, add oil. When hot, add egg in batches and fry until egg is slightly golden brown, salt to taste. Flip egg omelette to other side and cook well on both sides. Remove from pan, taste for seasoning. Tear omelettes into large pieces and add into simmering beans. Simmer for three more minutes and serve.

Michele’s Kitchen Notes

I cannot wait to get this simmering in my kitchen this Spring.