Bean and Cheese Breakfast Dumplings

Inspired by Mexican breakfast favorites, these dumplings fold refried black beans and Monterey Jack into flour tortillas. Pan-fried until crisp and golden, they shine with salsa verde and fresh cilantro.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 450 cal
• 22g protein
• 38g carbs
• 23g fat
• 3g fiber

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Ingredients

• 8 small street-taco size flour tortillas
• 1.5 cups refried black beans
• 1.5 cups shredded Monterey Jack cheese
• 4 large eggs
• 1/2 cup salsa verde
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 minced jalapeño
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3 tbsp neutral oil
• 1 lime lime wedges

Instructions

1. 1Warm the refried black beans in a small saucepan over low heat with cumin, garlic powder, and salt until smooth and spreadable. Stir in half the minced jalapeño.
2. 2Lay each tortilla flat. Spread a thin layer of warm beans across the center, sprinkle generously with Monterey Jack, and fold the tortilla over like a half-moon blanket without sealing the edges tightly—leave them slightly open and rustic.
3. 3Heat oil in a large skillet over medium heat. Place four dumplings in the pan and cook 2 to 3 minutes per side until the tortillas turn golden and blistered and the cheese melts.
4. 4Transfer to a plate and repeat with remaining oil and dumplings.
5. 5In the same skillet, scramble the eggs over medium-low heat with salt until just set and still slightly soft, about 2 minutes.
6. 6Arrange four dumplings per plate. Spoon scrambled eggs over or beside them.
7. 7Drizzle with salsa verde and a dollop of sour cream. Scatter remaining jalapeño and fresh cilantro on top.
8. 8Serve with lime wedges for squeezing and eat while the tortilla edges are still crisp.