Two Mexican Lunches

Leftovers Huevos Rancheros 

Mexican restaurants are fairly common among college students, and I love creating new meals with whatever I have left! My favorite breakfast to make is huevos rancheros: fried eggs, refried beans, and rice. This is by no means a traditional recipe, but it is my own twist on a classic. It’ll give you the power you need to start your day!


  1. 2 eggs (or one, if two are too many)
  2. Leftover refried beans
  3. Leftover rice
  4. 1 lime, quartered (only use one quarter)
  5. Hot sauce or salsa


  1. Warm the refried beans in a pan and set aside. Pour a few tablespoons of water in the pan with your rice (this helps the rice rehydrate) and warm the rice until the water is evaporated. Set aside.
  2. Fry your scramble your eggs and use them to top your refried beans and rice.
  3. Add a squirt of lime and a few dashed of hot sauce or a spoon of salsa and enjoy! 

Leftovers Dairy-Free Quesadilla 

The second recipe is a lunch recipe using the same ingredients! It’s dairy free (unless you add cheese) and the combination of textures is absolutely amazing. 


  1. Leftover refried beans
  2. Leftover rice
  3. 1 Tortilla


  1. Rewarm the refried beans in a pan. I usually spread it in the pan and consistently mash them with a spoon or fork until they’re warm. Set aside.
  2. Warm the rice in the pan using the same method as previously described. Set aside.
  3. Warm the tortilla in the pan last. Spread the refried beans on one half and add the rice on top. Fold the bare half over so the tortilla is in half.
  4. Enjoy! You can wrap the quesadilla in a paper towel or parchment paper for on the go!

Isobel Nardone

Isobel Nardone is a department head for The Daily Runner.