Ingredients
- 2 tbsp vegetable oil
- 1/2 cup diced onion
- 1/4 cup green pepper, diced
- 1/4 cup red bell pepper, diced
- 2 cups cooked Chirilagua red beans
- 1 cup of the broth in which the beans were cooked
- 2 cups cooked rice
- 2 or more ripe plantains for frying
- 8 eggs
- 4 tortillas
- 1/2 cup Rio Grande fresh cheese, optional
- 1/2 cup Rio Grande Olanchito cream, optional
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