Prep time: 20 min Cook time: 20 min Serves: 6 Difficulty: Easy
2 tsp olive oil
1 large uncooked onion(s), diced
1 small jalapeño pepper(s), seeded and diced
30 oz canned black beans, rinsed and drained
1⁄4 cup(s) water
4 tsp fresh lime juice
1 clove(s) garlic clove(s), minced
1⁄2 tsp table salt
1⁄2 tsp ground cumin
2 spray(s) cooking spray
6 large egg(s)
2 cup(s) grape tomatoes, chopped
3 medium uncooked scallion(s), sliced
1⁄4cup(s) shredded cheddar cheese, sharp variety
1⁄4cup(s) cilantro, chopped
1 medium fresh lime(s), cut into 6 wedges
- 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.
- In a nonstick skillet coated with cooking spray, fry eggs over medium heat.
- Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges.
- Serving size: 1 egg, 1/2 c bean mixture and 1/3 c tomato mixture