This is a simple and quick meal that delights everyone who tries it. The eggs and beans provide protein, the tortilla strips give it an amazing slightly spicy kick, and the tomato balances everything out. Using the habanero-lime tortillas from Trader Joe’s is key, as plain tortillas do not give the dish the same flavor profile. If more spice is desired, you can top it with Tajin seasoning.
It’s quick enough to whip together in a hurry, and you can double or triple the recipe to feed a hungry crowd! Plus, it’s very forgiving on measurements.
2–3 Trader Joe’s Habanero-Lime Tortillas
1–2 teaspoons olive oil
1 can RO-TEL
1 can black beans
- Drain and rinse the black beans in a colander. Then dump the RO-TEL tomatoes on top of the black beans in the same colander and let them drain. (You don’t want extra juice in the final dish.) Set aside.
- Use a pizza cutter to slice the tortillas into small rectangular strips.
- Preheat a nonstick frying pan to medium and add the oil and tortilla strips. Fry them, stirring frequently, until they are crispy (about 5–7 minutes), but resist trying to cook them faster because they will burn! Once crispy, move strips to a bowl.
- If needed, spray the pan with olive oil spray and scramble the eggs, adding salt and pepper.
- Add the black bean and RO-TEL mixture to the scrambled eggs and cook for 1–2 minutes, until warmed through.
- Serve egg mixture in bowls with crispy tortilla strips added on top just before serving.
Recipes Wanted!
Submit your family favorites at carymagazine.com/recipe-submissions
More From Our Jun-July 2026 Issue
- Battle Bots: Giant Robot Fight Club
- Garden Adventurer: Savoring Squash Blossoms
- Recipes from Readers: Migas
- Liquid Assets: Tail Chaser
- Pay It Forward: Make a Splash at the Triangle Aquatic Center
- A Fresh Spin on Salad
- Small Business Spotlight: Bricks & Minifigs
- Dog-Friendly Destinations
- A Parade of Pets
- Golden Daze
- Things to Do: June/July 2026
