Fajitas Huevos alla Jon

When my spouse cooks now, he cooks so well!

He really wanted fajitas, and I really wanted eggs (because huevos rancheros is one of my favorite dishes) so voltron was born.

Jon even made his very own homemade, from scratch, refried black beans. And they were perfect and make canned beans taste…inadequate. They tasted fantastic and had the perfect consistency. And they probably cost about $1. Beans are a super staple in any diet because we can all use more fiber!

Fajitas Huevos alla Jon (serves 4)

For the beans, to be started 8 hours before dinner (or prepared in advance):

  • 3 cups dry black beans (recommend presoak and rinse)
  • 9 cups water
  • 2 jalapenos – 1 seeded, 1 unseeded (optional)
  • 5 tsp salt
  • 1 3/4 tsp pepper
  • 1/8 tsp cumin
  • 2-3 cloves garlic

Directions:

  1. Place the rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker/crockpot. Pour in the water and stir to combine. Cook on High for 8 hours (or your 8-hour setting), adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
  3. Save beans in the fridge and reheat or serve with the meal below.

For the rest of the meal:

  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 T olive oil
  • organic corn tortillas (about 2 per person)
  • salsa
  • cilantro, chopped
  • cultured sour cream
  • eggs (look for pastured eggs)
  • ghee or butter, for cooking eggs
  • Optional: garlic, pepper, chipotle chili powder for seasoning eggs

Directions:

  1. Heat olive oil in a large skillet on medium/medium-low. Saute peppers and onions for about 10 minutes, or until slightly firm and semi-soft.
  2. In the mean time, you can heat a small skillet and warm your corn tortillas if desired.
  3. Melt your ghee/butter in a pan on medium-low. Cook your eggs on medium-low for about 6-8 minutes. Season with garlic, pepper and chipotle chili powder. I prefer them sunny-side-up for this dish, and I can tell they’re done when I see bubbles inside the yolk and the egg whites have all turned white instead of clear.
  4. Serve beans, vegetables, tortillas, salsa, cilantro, sour cream and eggs. There’s no wrong way to do it.

Reference:
Refried Bean Recipe

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well www.etsy.com/shop/ironballoon

5 responses to “Fajitas Huevos alla Jon”

  1. Cheyenne says :

    Nice!! Sounds delicious :)

    Not entirely unrelated, I’m curious what you’re take is on what appears to be a Paleo/Primal eschewing of legumes? I was sort of surprised by that and have had a tough time with it. In reality I know that we all have to do what make’s us feel the best but, it’s interesting how polar opposite two very healthy lifestyles can be!

    • S. Hiller says :

      I think that like a hardcore vegan (who doesn’t eat honey-despite the benefits and controversy of animal-ness of a bee), a Paleo believes that beans wouldn’t have been harvested by a cave person. Americans in general seem to have a strong desire to belong to one group or another, especially with food. If it works for them, go for it. I do find it tough that because a person subscribes to a school of thought they can’t experiment with foods with known health benefits, because it isn’t in their “plan”. I do wonder about the fiber in a Paleo diet. Paleos also don’t eat vinegar generally, but use citrus juices. Whatever school of thought, most nutrition experts agree it should be mainly plant based. It sure seems like there’s something for everyone though! I’m not sure why we don’t just eliminate the junk foods and keep the real stuff and let people eat whatever they want of the real foods. What a freeing experience! Then a person wouldn’t be judged or labeled but rather we could eat as one, a unified and healthy country.

      • Cheyenne says :

        Well said :) I do think it takes some (myself included!) a little longer to realize they don’t *have* to subscribe to one “plan” or another y’know? Seems as if each of them are missing out on the benefits of some of their perfectly healthy no-no foods and as you said— no experimentation—which I truly believe helps to keep us from gastronomic boredom. Thanks for another awesome, thought provoking post, my friend!

        • S. Hiller says :

          Hey, any time!
          And you know, Jon and I were talking and subscribing to “raw food” was really beneficial to us because it set boundaries. I think it could be beneficial to those, like us at the time, who don’t have the background and experience required to make excellent food choices without those boundaries. It’s probably like anything else, try it out and see where it takes you and the challenges and rewards will help you grow as a consumer.

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