Photo of Mexican-style black beans & eggs by WW

Mexican-style black beans & eggs

2 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Olive Oil

2 teaspoons

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Chilli, Green or Red

1 individual, jalapeño, deseeded and finely chopped

Biona Organic Black Beans in Water

2 can(s), drained, drained and rinsed

Lime Juice, Fresh

4 teaspoon(s)


1 clove(s)

Ground Cumin

½ teaspoons, level

Egg, whole, raw

4 large, raw

Cherry Tomatoes

300 g, chopped

Spring Onions

3 medium, sliced

WW Grated Reduced Fat Cheese

40 g

Coriander, fresh

15 g, roughly chopped


1 medium


  1. Heat 1½ tsp oil in a large frying pan over a medium-high heat. Add the onion and the jalapeño and cook for 7−10 minutes, stirring often, until softened. Add the black beans, lime juice, garlic, ground cumin and 60ml of water. Stir together, heat through and season.
  2. Take the pan off the heat and lightly mash the beans, then cover and keep warm. Brush a large nonstick frying pan with the remaining ½ tsp oil and place over a medium heat.
  3. Crack 4 large eggs into the pan and cook until the whites are set. Divide the bean mixture among 4 plates and top each with a fried egg. Sprinkle with the cherry tomatoes, spring onions, cheese and fresh coriander. Serve with lime wedges.