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Camellia Brand
a close up of pico de gallo on a dish of red bean huuvos rancheros wwith a side of red beans and rice with sausage

Creole Pico De Gallo

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  • 1 medium ripe creole tomato, chopped
  • 2 tablespoons finely chopped white onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Creole Seasoning, to taste
  • Optional Garnishes: Crumbled Cotija or Queso Fresco, sliced avocado, sliced peppers (jalapeno or serrano), pickled onion, additional chopped cilantro and/or hot sauce


  1. Follow the links for the instructions to make the Pico de Gallo and refried Red Beans. Set it aside for later.
  2. Warm the salsa by pouring the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. This step can also be achieved in the microwave. Heat in 30 second intervals stirring until warmed throughout. (Won’t reduce as much as stovetop method)
  3. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set it aside.
  4. In the same skillet over medium heat, pour in 1 teaspoon canola oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set, and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
  5. Spoon the warmed salsa across the egg covered tortilla, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the Pico de Gallo.
  6. Sprinkle with freshly ground black pepper and add your choice of additional garnishes.
  7. Serve immediately. If you don’t use up all your beans, leftovers are a great dip for tortilla chips.