Southwest Inspired Black Beans and Eggs
1
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
This twist on Huevos Rancheros is ultrasatisfying. A squeeze of fresh lime juice just before servingadds wonderful brightness to the dish.
Ingrédients
Olive oil
2 tsp(s), (10 ml)
Onion
1 large, diced
Jalapeño pepper
1 small, seeded and diced
Canned black beans
2 cup(s), (850 g), rinsed and drained
Water
¼ cup(s), (60 ml)
Fresh lime juice
2 tsp(s), (10 ml)
Garlic clove
1 clove(s), medium, minced
Table salt
½ tsp(s), (2 ml)
Ground cumin
½ tsp(s), (2 ml)
Egg
6 large
Grape tomatoes
2 cup(s), (500 ml), chopped
Uncooked scallions
3 medium, sliced
Shredded cheddar cheese
¼ cup(s), (60 ml), sharp variety
Cilantro
¼ cup(s), (60 ml), chopped
Lime
1 medium, cut into 6 wedges
Instructions
1
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.
2
Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
3
Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
4
Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture
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