Photo of Southwest-Inspired black beans and eggs by WW

Southwest-Inspired black beans and eggs

Points® value
Total Time
25 min
12 min
13 min
Wake up to something wonderful with this Tex-Mex breakfast treat. Ready in just 25 minutes, each serving contains tender eggs and spicy beans topped with fresh tomatoes, green onion, cheese and cilantro. Each bite will warm you from the inside out and fill your senses with the flavors of the Southwest. Lime, cumin and jalapeño bring layers of flavor to the beans and play well against the melted cheese. Have your eggs the way you like, over easy, soft boiled, sunny side up, poached or scrambled. Even a chopped hard boiled egg works well here. Add more veggie to the dish by adding some peppery arugula under the beans or some wilted spinach. Serve these eggs with a refreshing side of sliced mango or papaya sprinkled with lime juice and sliced mint leaves.


Olive oil

2 tsp


1 large, diced

Jalapeño pepper

1 small, seeded and diced

Canned black beans

30 oz, rinsed and drained


¼ cup(s)

Fresh lime juice

4 tsp


1 clove(s), minced

Table salt

½ tsp

Ground cumin

½ tsp


6 large egg(s)

Grape tomatoes

2 cup(s), chopped


3 medium, sliced

Shredded cheddar cheese

¼ cup(s), sharp variety


¼ cup(s), chopped


1 item(s), cut into 6 wedges


  1. Heat 1½ teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 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. Brush large nonstick skillet with remaining ½ teaspoon oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs if desired.
  3. Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges
  4. Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ⅓ cup vegetables