Southwest Inspired Black Beans And Eggs Recipes

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SOUTHWEST INSPIRED BLACK BEANS AND EGGS



Southwest Inspired Black Beans and Eggs image

This twist on Huevos Rancheros is ultrasatisfying. A squeeze of fresh lime juice just before servingadds wonderful brightness to the dish.

Categories     Breakfast,Brunch

Time 40m

Yield 6 servings

Number Of Ingredients 15

2 tsp(s) Olive oil (10 ml)
1 large Uncooked onion(s) diced
1 small Jalapeño pepper(s) seeded and diced
2 cup(s) Canned black beans (850 g), rinsed and drained
0.25 cup(s) Water (60 ml)
2 tsp(s) Fresh lime juice (10 ml)
1 clove(s), medium Garlic clove(s) minced
0.5 tsp(s) Table salt (2 ml)
0.5 tsp(s) Ground cumin (2 ml)
6 large egg(s) Egg(s)
2 cup(s) Grape tomatoes (500 ml), chopped
3 medium Uncooked scallion(s) sliced
0.25 cup(s) Shredded cheddar cheese (60 ml), sharp variety
0.25 cup(s) Cilantro (60 ml), chopped
1 medium Fresh lime(s) cut into 6 wedges

Steps:

  • In a large skillet, heat oil over mediumhigh heat. Add onion and jalapeño; cook, stirring often, until soft, 710 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.
  • Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
  • Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
  • Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture

Nutrition Facts : Calories 77 kcal

CHEESY SOUTHWEST BLACK BEAN EGG BAKE



Cheesy Southwest Black Bean Egg Bake image

A delicious vegetarian brunch option, our cheesy southwest black bean egg bake offers a little pow to the taste buds courtesy of a touch of hot sauce and canned diced tomatoes with green chiles.

Provided by By Stephanie Wise

Categories     Breakfast

Time 9h

Yield 12

Number Of Ingredients 10

3 cups shredded Monterey Jack cheese (12 oz)
2 cups canned black beans, drained, rinsed
1 cup canned diced tomatoes with green chiles, drained, rinsed
3 green onions, chopped
1 cup Original Bisquick™ mix
2 cups milk
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Sriracha or other Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Steps:

  • In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
  • In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
  • Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
  • Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.

Nutrition Facts : ServingSize 1 Serving

SOUTHWESTERN EGG & BLACK BEAN SKILLET



Southwestern Egg & Black Bean Skillet image

Make and share this Southwestern Egg & Black Bean Skillet recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/2 cup chopped yellow onion
1/3 chopped bell pepper (any color)
2 garlic cloves, minced
1/3 cup frozen corn
1 (16 ounce) can black beans, drained and rinsed
1 (10 ounce) can tomatoes and green chilies
kosher salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 pinch coriander
4 large eggs
butter, for pan
shredded monterey jack cheese or cheddar cheese
sliced jalapeno pepper
avocado
tomatoes
red onion, minced
sour cream
parsley or fresh cilantro, roughly chopped

Steps:

  • In a large, deep skillet, heat the olive oil over medium heat. Add the onion and peppers and saute for 5-7 minutes, until tender.
  • Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well.
  • Add tomatoes and turn heat up to medium high. Bring to a boil and cover. Reduce heat to a simmer and cook for 10 minutes.
  • Remove cover and cook uncovered for 5 more minutes, until liquid has almost fully evaporated. Cover top of mixture with Monterrey Jack cheese and allow to melt.
  • Meanwhile, heat a griddle or non-stick skillet over medium heat and add butter to coat. Cooks egg over easy or over medium, to preference. Season with salt and pepper.
  • Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.

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