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About the Dish

5 each Green Onion
1 each Jalapeño
1 1/3 cups Canned Tomatoes
1 tablespoon Spice Blend
16 ounces Pinto Beans
1 each Lemon
4 each Eggs
4 small Flour Tortillas
2 ounces Arugula
Per Serving
Calories 690
Total Fat 28 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 370 mg
Sodium 1070 mg
Total Carbohydrates 78 g
Dietary Fiber 17 g
Sugar 11 g
Protein 29 g
Sandra Gutierrez

In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. Her first book, “The New Southern-Latino Table,” is part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.


Prepare your mise en place: Chop off the root ends of the green onions, and discard. Chop off the dark green tops, thinly slice crosswise and set them aside for garnish. Thinly slice the remaining white and light green parts crosswise; divide them into two portions (approximately 1 heaping tablespoon each). Slice one inch off the tip of the jalapeño (this amount will make a mild sauce with a very small amount of heat; use more or less as desired, and reserve the rest for another use), and chop it finely. Halve lemon, and squeeze juice into a small bowl. Remove and discard any heavy arugula stems, and tear leaves into bite-size pieces.
Make ranchero sauce: In a small saucepan with a lid set over medium heat, place 1 teaspoon olive oil. Add half the light green onions and the chopped jalapeño, cooking and stirring until fragrant, about 30 seconds. Add tomato, half of Sandra’s Latin Blend spice mix and 1/8 teaspoon pepper. Stir and let it come to a simmer. Reduce heat to low, cover partially and cook 8 minutes, stirring once in a while to prevent the bottom from burning. Taste and adjust seasoning as desired with kosher salt. Keep warm.
In the meantime, make refried beans: In a medium nonstick sauté pan set over medium-high heat, add 2 teaspoons olive oil. Add remaining light green onions and remaining spice blend, stirring just until fragrant, about 20 seconds. Add pinto beans and 1/3 cup water, stirring well. Reduce heat to medium-low. Use the back of a wooden spoon or spatula to mash beans; they should be a bit lumpy. Cook until they're thickened, about 4 minutes. If you prefer beans thinner, add a bit more water, 1 tablespoon at a time.
Make the vinaigrette for the arugula salad: To lemon juice bowl add a pinch each of salt and pepper, and whisk in 2 teaspoons olive oil. Set aside.
Carefully crack eggs into a mixing bowl, taking care not to break yolks; discard shells. Set a medium nonstick sauté pan with a lid over medium heat, and add remaining 1 teaspoon olive oil. When oil is warm slide eggs into pan, and cover with a lid (covering the pan allows the eggs to steam and cook through quite quickly without burning the edges of th whites). Cook 2-4 minutes, depending on how well you like your eggs cooked.
Place 1 tortilla on each of 2 plates. Top each with half of the beans, 2 eggs and half of the tomato sauce. Garnish with green onion greens. Divide arugula into 2 salad plates, and drizzle each with vinaigrette.