Skillet Eggs With Chipotle Peppers And Black Beans Recipes

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SKILLET EGGS WITH CHIPOTLE PEPPERS AND BLACK BEANS



Skillet Eggs With Chipotle Peppers and Black Beans image

Make and share this Skillet Eggs With Chipotle Peppers and Black Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Brunch

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons extra virgin olive oil
1 cup chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
4 cups cooked black beans (or two 15 oz. cans, drained, not rinsed)
2 -3 teaspoons minced canned chipotle chiles in adobo
2 teaspoons ground cumin
kosher salt
fresh ground black pepper
4 large eggs
1/2 cup grated monterey jack cheese
4 large flour tortillas, wrapped in foil and warmed in the oven
2 cups diced plum tomatoes
1/2 pitted peeled avocado, diced
1/2 cup chopped onion (red or yellow)
1/4 cup minced fresh cilantro
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 jalapeno, seeded and finely chopped
kosher salt

Steps:

  • Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
  • Heat the oil in a large nonstick skillet over medium heat.
  • Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
  • Add in the garlic; cook for 1 minute.
  • Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
  • Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
  • Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
  • Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.

Nutrition Facts : Calories 923.7, Fat 36.7, SaturatedFat 9.1, Cholesterol 224.1, Sodium 883.9, Carbohydrate 114.5, Fiber 22.8, Sugar 8.9, Protein 36.8

SOUTHWESTERN EGG & BLACK BEAN SKILLET



Southwestern Egg & Black Bean Skillet image

Make and share this Southwestern Egg & Black Bean Skillet recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

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
tomatoes
red onion, minced
sour cream
parsley or fresh cilantro, roughly chopped

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.

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