Southwest-Inspired Black Beans and Eggs
Sign Up Now
Get access to 1,000s of recipes
Get started with Weight Watchers today to have access to thousands of recipes.
See our plans Total Time:
25min
Prep:
12min
Cook:
13min
Serves:
6
Difficulty:
Easy
- 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
- 1/4 cup(s) water
- 4 tsp fresh lime juice
- 1 medium clove(s) garlic clove(s), minced
- 1/2 tsp table salt
- 1/2 tsp ground cumin
- 6 large egg(s)
- 2 cup(s) grape tomatoes, chopped
- 3 medium uncooked scallion(s), sliced
- 1/4 cup(s) shredded cheddar cheese, sharp variety
- 1/4 cup(s) cilantro, chopped
- 1 medium fresh lime(s), 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.