-Southwestern Egg & Black Bean Skillet
Cara's Cravings is an amazing blog that features all kinds of innovative and healthy recipes that she creates all on her own. She is such an inspiration for food bloggers everywhere! Visit her blog like right this minute and prepare to be inspired!
When she recently posted about this Southwestern Egg & Black Bean Skillet I knew I was going to make it. Black beans, mexican flavors, eggs, avocado, cheese....uhhhh YES PLEASE!
It completely met and exceeded my expectations! Hubs loved it too. His exact comment was "Wow you're on a roll this week but this might be my favorite dinner so far!" That's saying A LOT from a man who normally turns his nose up at any dinner that doesn't include meat.
I did end up adding 2 extra eggs (Cara's recipe only calls for 2 eggs) because I knew 1 wouldn't be enough for the hubs. Together we polished off the ENTIRE SKILLET. That's how good it was!
Southwestern Egg & Black Bean Skillet
Source: Cara's Cravings
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced {I used 2 cloves}
1/3 cup frozen corn {I used 1/2 cup}
1 cup drained, rinsed black beans {I used 3/4 of a can...think it was a bit more than 1 cup}
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10oz can diced tomatoes with green chilies
2 large eggs {I used 4 eggs}
2oz queso fresco, crumbled
chopped cilantro and sliced avocado, for garnish
Preheat oven to 400F.
Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.
Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.
Nutritional Info (not including avocado)
Servings Per Recipe: 2
Amount Per Serving
Calories: 338.3
Total Fat: 14.0 g
Cholesterol: 227.5 mg
Sodium: 1,525.8 mg
Total Carbs: 35.9 g
Dietary Fiber: 9.0 g
Protein: 20.7 g
Just made this today. Easy and good!!
ReplyDeleteGlad you enjoyed it, Lindsey! That reminds me - I need to make this again sometime soon!
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