Southwest Inspired Black Beans Eggs Recipes

SOUTHWEST-INSPIRED BLACK BEANS & EGGS

Steps:

• 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

QUICK SOUTHWESTERN BLACK BEANS

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add the onions and sauté for 4 minutes, or until soft.
• Add the garlic, chili powder, and cumin and sauté for 1 minute.
• Stir in the beans and water (and cilantro if using dried).
• Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
• Remove from heat and stir in the cilantro (if using fresh) and lime juice.

CHEESY SOUTHWEST BLACK BEAN EGG BAKE

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.

SOUTHWESTERN EGG & BLACK BEAN SKILLET

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.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.