Huevos Veracruzanos Recipe

4 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 10 mins
Course Mexican Kitchen, Snacks
Servings 3 servings
Calories 320 kcal



  • 400g drained black beans
  • 1 level tsp vegetable stock or 1/2 cube
  • 100ml hot water
  • 1 white onion
  • 2 garlic cloves
  • 1 tbsp oil
  • Salt and pepper
  • Ground coriander and ground cumin.


  • 2 eggs
  • Whites of a spring onion (leave the greens to garnish)


  • 3 corn tortillas
  • Greens of the spring onions
  • Lime juice
  • Crunchy corn
  • Sprouts/ chopped coriander/ micro herbs
  • (Ancho) chilli oil
  • Pico de Gallo/ any other salsa.
  • Cubed avocado


  • To a medium saucepan, add the oil and leave on medium heat. Meanwhile, cube the white onion, and crush the garlic cloves with the side of a knife, peeling away the skins.
  • Add the onions and garlic to the pan and sautee on medium-low heat.
  • After 3-5 mins, add the black beans, as well as the vegetable stock and water.
  • Cover with a lid for a couple more minutes, then set aside to cool slightly and blend with the dried herbs until you have a smooth bean paste. Season to taste.
  • Finely slice your spring onion, adding the whites to a small frying pan with some oil on medium-low heat.
  • Whip 2 eggs and add to the pan, stirring often until cooked as you like. I leave mine pretty uncooked, as they continue to cook when you roll the eggs into the tortillas
  • Add 1 big tbsp of the scrambled egg in a line down the center of a tortilla, then roll like a parcel, laying with the edge flat to the plate so the egg doesn’t fall out.
  • Repeat with all 3 tortillas, then top with your beans, salsa, avocado and the rest of your toppings of choice.
  • Reserve the rest of the beans as a soup, or use to make this throughout the week.

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