How to Make Mexican Green Beans | Ejotes con Huevos

An authentic and favorite Mexican green bean recipe, ejotes con huevos or Mexican green beans with eggs. Excellent as a vegetarian meal when served with refried beans, or just as delicious when served as a side dish.

Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 12 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.

A few weeks ago I was looking for a quicker side dish alternative to refried beans to go with our Mexican dinner. Out of nowhere ejotes con huevos popped into my head. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them asap.

Ejotes Con Huevos, Mexican Green Beans with Eggs, Spicie Foodie

Carefully and from memory I put all of the ingredients together and hoped for the best results. As we sat down to dinner I told hubby we were having a new dish from my childhood. After his first bite he blurted out “These are really good! What is it, what’s it called?” I went on to explain that they were one of my most favorite childhood dishes. The next words out of his mouth were something along the lines of feeling cheated that I had never made ejotes for him. He cracks me up!

Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

To say that my husband’s reaction made me happy is an understatement. It’s just such a great feeling sharing a childhood favorite and having the other person love it just as much. Wouldn’t you agree?

The recipe is very simple and you can use either fresh, frozen or canned green beans. Over the past few weeks I’ve tested the recipe with fresh, frozen and canned beans with great results. Also if you don’t eat spicy feel free to omit the chile, or for a spicier version add more chile.

(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)

Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

Mexican Green Beans with Eggs (Ejotes con Huevo)

Nancy Lopez-McHugh & MexicanMadeMeatless.com
An authentic and favorite Mexican green bean recipe, ejotes con huevos or Mexican green beans with Eggs. Excellent as a vegetarian meal when served with refried beans. Or just as delicious when served as a side dish.
4.80 from 10 votes
Save Recipe
Prep Time 10 mins
Cook Time 20 mins
Course lunch, Main Course
Cuisine Mexican, vegetarian
Servings 4 people
Calories

Ingredients
  

  • 500 g or 1 lb. fresh green beans* cut into even size pieces
  • 1 small onion finely chopped
  • 1-2 chiles or as desired finely chopped
  • 3 garlic cloves minced
  • 1 medium tomato finely chopped
  • salt and ground black pepper to taste
  • 1 tbsp olive oil more if needed
  • 4 medium eggs lightly beaten
  • refried beans make your own with my recipe**
  • corn tortillas

Instructions
 

  • Heat oil in a large pan, once warm saute the onions until soft. Next, add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes. Add the green beans, tomatoes, salt, and pepper. Cook until green beans are to the desired texture. Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. Try not to overcook or burn the eggs, as this will give the dish a bitter taste.

serve

  • Serve with refried beans, tortillas and salsa of choice. Additionally, they can be served as a side dish to any Mexican meal.

Video

Notes

*Cut ends off fresh green beans first. If fresh is not available use frozen. For frozen, no need to defrost just add at the time called for in the recipe. Additionally, canned beans can be used, simply drain before using.
 
**Homemade refried beans are way better than canned ones, try my recipe “How to Make Vegan Refried Beans”
Keyword eggs,, green beans, vegetarian
Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!
Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

Typically the green beans are served alongside refried beans and tortillas, it makes a light vegetarian meal. I also like to serve them as a side dish. However you serve and eat them, I hope this dish will also become one of your favorites too. Provecho!

Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

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63 Comments

  1. How fun is that that you remembered one of your favorite childhood dishes? WHat I want to know is: How could you have forgotten about this? ; ) It looks soooo good!!

  2. I’d love to give this a try. Sounds really really good even though I find it hard to imagine how it tastes. I’ll definitely be serving this with a warm soft flour tortilla. And, I’ve had recipes like that too, ones my mom used to make that have me wondering why I’ve not make it in years.

  3. A lovely and simple recipe which has been presented to me lots: OMG, I DO wish beans were not the least favourite vegetables in my ‘to do’ lexicon!!! However, I’m
    ‘peculiar’ me and the receipe can be repeated with other favoured ones for sure!!

  4. 5 stars
    As soon as I saw the egg, this green bean dish became comfort food to me. What an interesting combination that I never thought of! Thanks for sharing your childhood favorite – it’s fun to know what a foodie loves to eat growing up. And thank you for including my recipe in this post – very sweet of you. 🙂

  5. Thanks so much for this recipe! I love easy authentic Mexican dishes and this is perfect and looks so good.

    I always forget about traditional Passover foods like matzo ball soup and matzo brei. mmmmmmm I think I may need to make some matzo brei soon. You’ve inspired me.

  6. I recently made a Persian quiche-like omelette with green beans. Not spicy like this Mexican version. I prefer the addition of the chiles. It’s amazing all the memories we have buried in our heads and how they randomly pop up!

  7. This was delicious, and a perfect dish for our beans which desperately needed to be used. We made homemade refried beans accompany it, and were blown away. My husband’s response: “You can definitely make this whenever you want.” For a non-vegetarian couple, this meal completely filled us with moderate portions. Thank you so much for sharing!

    1. Hi Elise,

      I’m so happy to hear that you and your husband really enjoyed the recipe. It is surprising how filling and satisfying a simple dish like this can be. Thanks for letting me know you enjoyed it:)

  8. 5 stars
    Hi Nancy! What a tasty green bean dish, thank goodness you remembered it;-)
    Thanks again for mentioning my recipe, very kind of you!

  9. 5 stars
    I am going to have to try these, wow! I do love the spice so I would want to keep that, and I would have not problem having this as a meal! I can see that it makes a nice change as a side as well…lovely 🙂

  10. Oh my does this sound good! I have lots of Mexican cookbooks, but have never come across this recipe. By the way, I made your spicy baked panela cheese and I can’t wait till it posts! Needless to say, we loved it!

    1. I’m not sure why this dish isn’t very well known, it’s so simple but so delicous. Thank you Mimi, glad to hear you enjoyed the baked cheese.

  11. 5 stars
    I’ve made this probably 30-40 times at this point. It is (a) yummy, (b) healthy, and (c) cheap. That is the holy trinity of cooking as far as I’m concerned.

    I always do 5 cloves of garlic and 2-3 serrano chiles instead of the 3 cloves of garlic and 1-2 chiles the recipe calls for. I also recommend 1.5 tsp. of salt and 1/2 tsp of black pepper. Took me a while of tinkering with the seasoning to taste to figure out consistently good amounts.

    Note: if you’re going to eat it all immediately after you cook it, then it’s nice to go a little heavy on the tomato. I do two tomatoes-on-the-vine in these instances, and it makes the onion/garlic/peppers/egg/tomato combine into a very pleasant sauce-like consistency. However, if you’re going to refrigerate this dish and eat later, do just one tomato as the recipe dictates. Two makes things kind of oddly watery when you microwave it later.

    Nancy, have you ever tried batch-cooking and freezing this? Wondering how well that would work out.

    1. Hi Jill,

      Thank you for the feedback and happy that you found a balance in the recipe that satisfy your taste — that’s what cooking is all about.

      I have not tried freezing this dish. Do you think the eggs would freeze well? I’ve actually never frozen anything with eggs. Hummm definitely worth and experiment.

      1. So I tried freezing this. The green beans got gross and soggy, but everything else (so, the sauce + eggs) froze and reheated very nicely. I could see making & freezing this without the green beans and then using it to top all sorts of veggies.

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