Easy Mexican Green Beans with Eggs: Ejotes con Huevos

Mexican green beans with eggs or ejotes con huevo is an excellent vegetarian main dish when served with refried beans and corn tortillas. It’s also just as delicious when served as a side dish. There’s a vegan option too!

Mexican green beans with eggs or ejotes con huevo served on a decorative plate.

Huevos con Ejotes

Amigos I’m so excited to share with you one of my childhood favorite dishes, ejotes con huevos or Mexican green beans with eggs.

Ejotes means green beans and huevos means eggs.

This is one of those great recipes (specially Mexican recipes) that requires so little effort with just a few ingredients. It doesn’t take long to cook but will still pack on incredibly delicious flavors every time.

For me, every time I cook ejotes it brings memories of my mother. It’s like when I see fresh green beans the light bulb goes off in my head to make Mexican green beans with egg.

My mom often made it for us growing up and it was always one of my faves. So you can understand the memories.

Ingredients for making Mexican green beans with eggs.

Ingredients and Substitutions

Amigos one of the things I love most about this simple recipe is that it uses healthy ingredients. You should be able to find everything you’ll need no matter where you live.

  • Ejotes or Green Beans: My first choice is fresh green beans – specially when in season. But I’ve also tested this recipe with frozen and canned green beans with great results. See recipe notes for special instructions.

Please notice that some Hispanics call green beans alubias verdes, or habichuelas verdes.

  • Onion & Garlic: Use fresh if possible for optimal flavor. I use white onion or brown onion will also do.
  • Green Chiles: I use serrano when I want it spicier or jalapeños for a mild-spicy dish. But if you don’t eat spicy feel free to omit the chile, or for a spicier version add more chile.
  • Tomato: Roma tomatoes are best. In a pinch you could use tomato sauce.
  • Eggs: Just regular eggs or for a fully vegan version check below.
  • Seasonings: These are kept quite simple with usually just salt and ground black pepper. Occasionally I’ll also use some ground cumin for a smoky flavor.
  • Oil: I like to use olive oil but you can use vegetable oil instead.
Cooking silken tofu with a little turmeric powder to make vegan scrambled eggs.

Vegan Green Beans and Eggs

The simple ingredients in this Mexican style green beans dish can absolutely be made vegan. It’s so easy!

The only change we are going to make is to swap out the eggs for silken firm tofu.

With the tofu and other veggies (except the ejotes) we’re going to be making a tofu scramble to then combine with the green beans. Check the instructions in the recipe card below.

How to Make Mexican Green Beans with Eggs

To make this easy, fantastic dish, make sure you have all of your ingredients ready to go because the dish cooks fast.

Step 1: For fresh green beans rinse and cut off their ends. Chop into smaller pieces. Now you can blanch then in boiling water for 5 minutes. This will help the cooking process go quicker.

(For frozen green beans, thaw out in the microwave or overnight. For canned green beans simply drain)

Seasoning green beans, onion, and tomatoes to make Mexican ejotes con huevo.

Step 2: Over medium-high heat , add the oil to a large nonstick skillet. Once hot add the onion with a pinch of salt. Sauté until soft. 

Step 3: Add the chile, garlic, green beans and tomato. Sprinkle in the seasonings. Cook until tender.

Step 4: Mix in the lightly beaten egg until well combined. Cook, stirring now and then, until the eggs are set. Serve as desired!

Plate filled with Mexican green beans with eggs, on the side are refried beans and corn tortillas.

How to Serve

This delicious recipe makes a mouthwatering Mexican dinner. Simply serve alongside refried beans and tortillas.

You can also serve it as a healthy breakfast just the same as you would dinner or lunch. This dish just makes flavorful light meal.

I also like to serve these ejotes as a side dish. It’s really up to you how you want to enjoy these Mexican green beans.

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

How to Store

Leftovers can be stored in the fridge for up to 3 days. Longer and the tomato mixture starts to taste a bit off.

I don’t suggest freezing for this dish.

Plate filled with Mexican green beans with eggs, on the side are refried beans and corn tortillas.

Mexican Green Beans with Eggs (Ejotes con Huevo)

Nancy Lopez & 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.
5 from 3 votes
Save Recipe Pin Recipe Leave a Review
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch, Main Course
Cuisine Mexican, vegetarian
Servings 4 people
Calories 159 kcal

Ingredients
  

  • 500 g or 1 lb. fresh green beans* cut into even size pieces
  • 1 small white onion finely chopped
  • 1 whole green chiles finely chopped, serrano or jalapeno
  • 3 whole garlic cloves minced
  • 1 medium roma tomato finely chopped
  • 1 teaspoon sea salt adjust to taste
  • 1/4 teaspoon ground black pepper adjust to taste
  • 1.5 Tablespoons olive oil more if needed
  • 4 medium eggs lightly beaten

Instructions
 

  • For fresh green beans rinse and cut off their ends. Chop into smaller pieces. Now you can blanch then in boiling water for 5 minutes. This will help the cooking process go quicker.
    Ingredients for Mexican green beans and eggs.
  •  Over medium-high heat , add the oil to a large nonstick skillet. O​nce hot add the onion with a pinch of salt. Sauté until soft. 
    Sautéing onion to make Mexican ejotes with egg.
  • Add the chile, garlic, green beans and tomato. Sprinkle in the seasonings. Cook until tender.
    Seasoning green beans, onion, and tomatoes to make Mexican ejotes con huevo.
  • Mix in the lightly beaten egg until well combined. Cook, stirring now and then, until the eggs are set. Serve as desired!
    Plate filled with Mexican green beans with eggs, on the side are refried beans and corn tortillas.

Video

Notes

*If fresh is not available use frozen. Defrost in the microwave or in the overnight in the fridge. Additionally, canned beans can be used, simply drain before using.
For Vegan Green Beans & Eggs
Swap out the eggs with 1 pack of silken firm tofu – I like to use silken but you can use regular as well.
Also decrease the green beans to 2/3 lb. and the rest of the ingredients remain the same.
Sauté the onion and garlic until soft. Then add in the drained, and crumbled tofu to the pan. Add a sprinkle of turmeric powder to the tofu and stir until well combined. For the salt you can use black salt to give it that “eggy” flavor. 
Then add the green beans and tomatoes and cook until tender. Serve as desired.

Nutrition

Serving: 4servingsCalories: 159kcalCarbohydrates: 12gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 654mgPotassium: 392mgFiber: 4gSugar: 5gVitamin A: 1230IUVitamin C: 19mgCalcium: 79mgIron: 2mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood
Mexican Green Beans Recipe (receta de ejotes con huevo) | #vegetarian #egg #mexicanfood

Similar Posts

63 Comments

  1. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating