AVOCADO & BLACK BEAN EGGS
Set yourself up for the day with this healthy veggie breakfast with eggs, avocado and black beans. It takes just 10 minutes to throw together and makes a great lunch, too
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You're aiming to warm the beans and tomatoes rather than cook them.
- Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.
Nutrition Facts : Calories 356 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
BLACK BEAN, MUSHROOM, & AVOCADO BREAKFAST SCRAMBLE
An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 10
Steps:
- Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
- Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
- Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
- Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
BLACK BEAN BREAKFAST BOWL
A quick breakfast if you're trying to avoid carbs.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
- Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
- Divide warmed black beans between two bowls.
- Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 46.6 g, Cholesterol 372 mg, Fat 38.8 g, Fiber 21.9 g, Protein 27.9 g, SaturatedFat 7.3 g, Sodium 1157.6 mg, Sugar 2.4 g
BLACK BEAN CAKES WITH FRIED EGGS AND AVOCADO CREMA
Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch. Based on a recipe from chow.com.
Provided by KelBel
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mash avocado with lime juice. Add sour cream and cilantro. Chill.
- Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
- Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
- Form 6 (3-inch) patties and dust each patty on both sides with cornmeal.
- Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side.
- Transfer to a baking sheet and place in the oven to keep warm.
- NOTE: The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
- Fry or poach eggs.
- Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema.
Nutrition Facts : Calories 595.9, Fat 31.8, SaturatedFat 10.1, Cholesterol 276.1, Sodium 1557, Carbohydrate 50.2, Fiber 15.7, Sugar 2.1, Protein 29.7
BLACK BEAN AND AVOCADO FRITTATA
Nice and easy dish for brunch or even lunch. I love making frittatas because I don't have to worry about that perfect flip with an omlette. I came up with this by taking your basic ingredients and adding that Mexican style flair that we love. **I've used 8 eggs before when that's all I had and it worked.
Provided by carolinajen4
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
- Remove from heat.
- Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
- Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
- Bake at 350 for 20-25 minutes.
- Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
- Remove from oven and let stand 5 minutes before serving.
- Serve with your favorite toppings.
Nutrition Facts : Calories 453.6, Fat 31.6, SaturatedFat 10.3, Cholesterol 377.9, Sodium 535.8, Carbohydrate 23.2, Fiber 10.1, Sugar 2.1, Protein 22.1
AVOCADO & BLACK BEAN EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: eggs, salt, shredded parmesan cheese, butter, shredded cheddar cheese, black beans, onion, bell pepper, avocado
Provided by Claire Nolan
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
- In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
- Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
- Add avocados and remove from the pan. Fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 21 grams, Fat 36 grams, Fiber 7 grams, Protein 29 grams, Sugar 5 grams
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