Southwest-Inspired Black Beans and Eggs

Total Time:

25min

Prep:

12min

Cook:

13min

Serves:

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.