Huevos a la Mexicana with Black Beans

Ingredients

• 4 large eggs
• 1 cup canned black beans, drained and rinsed
• 1 medium ripe tomato, diced
• 0.25 cup white onion, finely diced
• 1 jalapeno, seeded and minced
• 1 tbsp olive oil
• 1 oz queso fresco, crumbled
• 2 tbsp fresh cilantro, chopped
• 0.25 tsp fine salt

Instructions

1. Warm the black beans in a small pot over low heat with a splash of water and a pinch of the salt, then keep warm while you cook the eggs.
2. Heat the olive oil in a skillet over medium heat, add the onion and jalapeno, and cook for 2 minutes until softened and fragrant. Stir in the diced tomato and cook 2 minutes more until it slumps and releases its juice.
3. Whisk the eggs with the remaining salt, pour into the skillet, and stir gently for about 2 minutes until just set and folded through the vegetables — the eggs should stay soft and take on a reddish tint.
4. Spoon the warm black beans onto two plates, top with the huevos a la Mexicana, and finish with crumbled queso fresco and chopped cilantro.

Nutrition (per serving)

Calories

377

Protein

23 g

Fat

20 g

Carbs

26 g