I made this for dinner one night when we had just gotten back from a trip and had very little in the house. It was a very dump-and-stir dish, and it was even better for breakfast the next day. I usually don't use canned beans in my cooking, but when I find some dented cans for cheap in the clearance bin at the grocery store, I buy them for occasions like this when I want something fast and easy. Most of my tomatoes are also dented discount bin specials, but I recently had one of those cans explode in my pantry, so now I'm a little concerned about botulism. I know the bulging ones are bad, but are dented ones also suspect? I would feel a little silly if I got food poisoning because I wanted to save 40 cents on tomatoes.
I used tomatoes with chilies in them. If you have regular canned tomatoes, try using chili powder in place of the cumin and oregano or adding some canned or fresh chilies. There will be some leftover bean-and-tomato sauce here. It will keep in the fridge for a while.
1 tsp vegetable oil
1/2 medium onion, chopped
1 garlic clove, minced
1 1/2 tsp ground cumin
1 tsp dry oregano
1 14-oz can pinto beans, drained
1 14-oz can diced tomatoes with green chilies
2 eggs plus a little butter for frying
2 tortillas (corn would be better, but we had flour tortillas in the fridge)
A few thin slices of cheddar cheese
Saute the onion and garlic in the vegetable oil over medium heat until the onion is soft. Add the cumin and oregano and cook for about 30 seconds. Add the beans and tomatoes and cook uncovered until most of the liquid has evaporated.
In the meantime, fry two eggs in butter. After you've removed them from the pan, throw the tortillas on the pan to get a little warm and buttery. Place tortillas on a plate, top with some cheddar, and add one egg and a nice scoop of tomato-bean mixture to each.
Turmeric Grilled Tofu Spring Rolls
12 hours ago