Mexican-style black beans & eggs
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
2 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Chilli, green or red
1 individual, jalapeño, deseeded and finely chopped
Black beans in water
2 can(s), medium, drained
Lime Juice, Fresh
4 teaspoon(s)
Garlic
1 clove(s)
Ground Cumin
½ teaspoon(s), level
Egg, whole, raw
4 large, raw
Cherry Tomatoes
300 g, chopped
Spring Onions
3 medium, sliced
Half fat Cheddar cheese
40 g, grated
Coriander, fresh
15 g, roughly chopped
Lime
1 medium
Instructions
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.
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