Name: Southwest-Inspired Black Beans and Eggs
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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; 0.25 cup(s) water; 4 tsp fresh lime juice; 1 medium clove(s) garlic clove(s) minced; 0.5 tsp table salt; 0.5 tsp ground cumin; 6 large egg(s); 2 cup(s) grape tomatoes chopped; 3 medium uncooked scallion(s) sliced; 0.25 cup(s) shredded cheddar cheese sharp variety; 0.25 cup(s) cilantro chopped; 1 medium fresh lime(s) cut into 6 wedges

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Ingredients

olive oil

2 tsp

uncooked onion(s)

1 large, diced

jalapeño pepper(s)

1 small, seeded and diced

canned black beans

30 oz, rinsed and drained

water

¼ cup(s)

fresh lime juice

4 tsp

garlic clove(s)

1 medium clove(s), minced

table salt

½ tsp

ground cumin

½ tsp

egg(s)

6 large

grape tomatoes

2 cup(s), chopped

uncooked scallion(s)

3 medium, sliced

shredded cheddar cheese

¼ cup(s), sharp variety

cilantro

¼ cup(s), chopped

fresh lime(s)

1 medium, cut into 6 wedges

Instructions

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
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.
Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges
Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ⅓ cup vegetables

Notes

Serve these eggs with a refreshing side of sliced mango or papaya sprinkled with lime juice and sliced mint leaves.

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