Huevos Revueltos al Achiote con Frijoles (Achiote Scrambled Eggs with Beans)
Soft scrambled eggs cooked with tomato, onion and a little achiote, served over warm refried beans and tortillas.
Made with Recado rojo (achiote paste) and Corn tortillas from masa harina and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan. Cook the onion and chilli for 3 minutes until soft, then add the tomato and cook for 3 minutes more until jammy.
6 min - 2
Dissolve your ready made recado rojo (see the base recipe) in 2 tbsp warm water and stir into the pan.
- 3
Beat the eggs with the salt and pour into the pan. Stir gently over a low heat for 2 to 3 minutes, until softly set.
3 min - 4
Warm your ready made refried beans (see the base recipe) in a small pan until steaming hot.
- 5
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 seconds each side.
- 6
Spoon the beans onto plates, top with the eggs and coriander and serve with tortillas.
Tips
- Keep the heat low and stir gently for creamy curds rather than rubbery eggs.
- Eat eggs straight away. They continue to cook in the pan.
- Add a spoon of habanero salsa on the side for heat.
Storing and freezing
Best eaten at once. Cool leftovers within 1 hour and keep in the fridge for up to 1 day, reheating until steaming hot.
Questions
Is it traditional?
Huevos revueltos a la mexicana are classic. Adding recado rojo is a Yucatecan-inspired twist that colours and flavours the eggs.
Can I make it vegan?
Use crumbled firm tofu with a pinch of turmeric instead of eggs. Cook it for 6 to 8 minutes in the same sauce.
Can I add meat?
Yes. Fold in a handful of chopped ham or cooked chorizo at the end. Check labels for gluten free if needed.
More made with recado rojo (achiote paste)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.