Southwestern Egg & Black Bean Skillet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Any large skillet will do, but I love the presentation of black cast iron. Ingredients:
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 |
tomato |
red onion, minced |
sour cream |
parsley or fresh cilantro, roughly chopped |
Directions:
1. 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.
2. Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well.
3. 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.
4. 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.
5. 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.
6. Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.
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