San Pedro Fry Jacks & Refried Black Beans with Eggs – Authentic Belize Recipe
Belizean island café favorite pairing warm fry jacks with savory beans and carrot-habanero heat.
- Country of Origin
- 🇧🇿 Belize (Central America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Puffy golden tortilla triangles, Creamy refried black beans, Scrambled eggs with bell peppers, Garlic, Cumin
Ingredients for San Pedro Fry Jacks & Refried Black Beans with Eggs (4 Servings)
- 1.25 lbs (or 2.5 cups) puffy golden tortilla triangles, prepped into bite-sized pieces
- 1.5 cups creamy refried black beans, washed and trimmed
- 1 cup scrambled eggs with bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Belize seasoning (cumin, cilantro, Marie Sharp’s style carrot-habanero hot sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add puffy golden tortilla triangles and creamy refried black beans along with cumin, cilantro, Marie Sharp’s style carrot-habanero hot sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with scrambled eggs with bell peppers and serve straight from the skillet.