Southwest Inspired Black Beans Eggs Recipes

SOUTHWESTERN BREAKFAST QUESADILLA RECIPE WITH EGGS, BLACK BEANS & SALSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
• Add the black beans and stir to combine.
• In a medium-sized bowl, whisk together the eggs, egg whites and water.
• Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
• Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
• Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
• When the bottom is golden brown, flip the quesadilla and brown on the other side.
• Remove from the pan, cut into thirds and serve with salsa.
• Repeat with the remaining tortillas, cheese, egg mixture and cilantro.

SOUTHWEST INSPIRED BLACK BEANS AND EGGS

Steps:

• 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.
• Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
• Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
• Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture

SOUTHWEST-STYLE EGG ROLLS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
• Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
• In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

CHEESY SOUTHWEST BLACK BEAN EGG BAKE

Steps:

• In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
• In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
• Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
• Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.