Southwest Inspired Black Beans and Eggs

Prep Time: 0:20 Cook Time: 0:20 Serves: 6

This twist on Huevos Rancheros is ultrasatisfying.A squeeze of fresh lime juice just before servingadds wonderful brightness to the dish.


  • 2 tsp olive oil (10 ml)
  • 1 large uncooked onion(s), diced
  • 1 small jalapeño pepper(s), seeded and diced
  • 2 cup(s) canned black beans (850 g), rinsed and drained
  • 1⁄4 cup(s) water (60 ml)
  • 2 tsp fresh lime juice (10 ml)
  • 1 clove(s), medium sized garlic clove(s), minced
  • 1⁄2 tsp table salt (2 ml)
  • 1⁄2 tsp ground cumin (2 ml)
  • 6 large egg(s)
  • 2 cup(s) grape tomatoes (500 ml), chopped
  • 3 medium uncooked scallion(s), sliced
  • 1⁄4 cup(s)shredded cheddar cheese (60 ml), sharp variety
  • 1⁄4 cup(s) cilantro (60 ml), chopped
  • 1 medium fresh lime(s), cut into 6 wedges


  1. In a large skillet, heat oil over medium-high heat. Add onion and jalapeño; cook, stirring often, until soft, 7-10 minutes. Add beans, water, lime juice, garlic, salt and cumin; stir and heat through. Remove skillet from heat; lightly mash beans and cover to keep warm.
  2. Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
  3. Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
  4. Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture

Spice this up with a dash of hot sauce. Be careful not to touch face with hands after prepping jalapeno.