Tacos de nopales with fried egg and beans Recipe
These hearty tacos combine creamy beans, sautéed nopales cactus, and a fried egg with a runny yolk. In Mexico, combinations like this often appear as late breakfasts or lazy weekend brunches. The taste is reminiscent of toast with beans and egg, but in a tortilla version with lime and a touch of chili.
Tacos de nopales with fried egg and beans are a Mexican answer to a substantial late breakfast – something between a burrito and toast with beans. The runny yolk mixes with the creamy beans, sautéed cactus, and lime juice, creating a sauce right on the plate. The dish is comforting, spicy, and fresh at the same time, making it perfect when you need a solid but not heavy meal.
Chef's tips
Mash the beans only partially – leave some whole so the filling has texture and doesn’t turn into a completely smooth paste. Fry the eggs over medium heat, not too high, so the whites set without the edges burning before the yolks stay runny. Keep the tortillas covered (for example in a clean cloth), because they dry out very quickly and then break easily when folding the tacos.
How to serve
Serve these tacos immediately with extra lime, chopped coriander, and optionally a spoonful of thick natural yogurt or sour cream on the side for anyone who likes to mellow the heat. They’re a great idea for a lazy Sunday brunch at home, when everyone can assemble their own tacos at the table. Freshly brewed stovetop coffee or a homemade michelada are perfect if you’re going for a more “weekend” version.
Ingredients
- corn tortilla - 6 piece
- red beans - 250 g
- nopales - 150 g
- eggs - 6 piece
- onion - 0.5 piece
- garlic - 1 clove
- chili pepper - 0.5 piece
- vegetable oil - 3 tablespoon
- cumin - 0.5 teaspoon
- lime - 1 piece
- coriander - 2 tablespoon
- salt
- black pepper
Preparation
- Drain the beans from the brine and rinse in a sieve under running water. Dice the onion finely and chop the garlic finely. Chop the chili pepper, removing the seeds if you want a milder version.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent. Add the garlic and chili and fry for 1 more minute.
- Add the beans, cumin, a pinch of salt and pepper, and 2–3 tablespoons of water. Cook for 5–7 minutes, mashing some of the beans with a fork from time to time, until you get a thick, creamy mixture with visible pieces of beans. Add a little water if needed.
- Drain the nopales from the brine, rinse, and drain well. In a second pan, heat 1 tablespoon of oil over medium heat. Add the nopales and fry for 4–5 minutes, until heated through and lightly browned. Season with a pinch of salt and pepper.
- Heat the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable. Keep them covered so they don’t dry out.
- Heat the remaining 1 tablespoon of oil in a pan over medium heat. Crack in the eggs, spacing them apart, and fry for 3–4 minutes, until the whites are set and the yolks remain runny. If your pan is small, fry the eggs in batches.
- Spread a layer of warm beans on each tortilla, then add a portion of sautéed nopales. Gently place one fried egg on top.
- Sprinkle everything with chopped coriander and drizzle with lime juice. Serve immediately while the eggs are still hot and the yolks are runny.
Storage
Store the bean mixture and nopales separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan or microwave before assembling fresh tortillas and frying new eggs. Do not store fried eggs for later – always cook them fresh.
