1/4 cup corn oil8 tablespoons onion, minced2 cans of 450g refried black beans16 tablespoons lite oil16 fresh eggssalt to taste
GARNISH:1 can of 330g pickled Serrano peppers1 can of 400g of pickled mushrooms
In an extended pan, heat 1/4 cup of oil and stir in the onion. add the beans together with the water, stir, season and cook until this chinito.
Prepare the omelettes individually. In a bowl beat the eggs to two and add 1/2 cup of beans; mix until incorporated. Preheat a pan and add 2 tablespoons of oil; pour the egg mixture with beans and cook over low heat forming a rollito with the help of a fork. Shake the omelet from one side and another and lift it with a spatula to make it even. Prepare the rest following the same procedure.
Serve the rolls in individual plates and put in the molcajetes serrano peppers and the pickled mushrooms cut into strips. Accompany with freshly made tortillas and coffee with milk.
A great protein-packed breakfast starter in the mornings that truly serves some of Mexico's flavors.