Southwestern Egg Black Bean Skillet 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.

SOUTHWESTERN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 F.
• In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up.
• Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
• In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
• Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
• Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
• Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.

SOUTHWESTERN BEAN SKILLET

Steps:

• Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
• Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

BLACK BEAN SCRAMBLE

Steps:

• Whisk together the eggs, cumin, garlic salt, and pepper and set aside. Place the beans and salsa in a small nonstick skillet over medium high heat and cook, stirring often, for about 30 seconds, until the salsa liquid has evaporated. Add the egg mixture to the skillet and cook, stirring, until the eggs are nearly done. Add half of the cheese and continue to cook, stirring, until the eggs reach the desired consistency. Transfer to a plate, sprinkle with the remaining cheese, and serve.

VEGETARIAN BAKED SOUTHWEST EGG ROLLS

Steps:

• Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.
• In a large skillet, heat olive oil over medium heat. Add the bell pepper and green onions and cook, stirring, until softened, about 3 minutes.
• Add the jalapeno, cumin, chili powder, and salt and continue to cook and stir for 30 seconds.
• Add the black beans and corn and cook until heated through, about 3 minutes.
• Sprinkle with lime juice and add cheese. Stir to thoroughly combine.
• On a clean work surface, lay out one egg roll wrapper in the shape of a diamond. Place 2 tablespoons of filling in the center and moisten the top corner of the diamond with water. Fold one corner up over the filling, fold in the sides, and roll tightly to the top. Place seam side down on the prepared baking sheet and continue with the remaining filling and wrappers. Spray the top of the egg rolls with cooking spray or brush lightly with olive oil.
• Bake until golden brown and crispy, flipping once, about 20 minutes. Serve hot or at room temperature.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

SOUTHWESTERN TOFU SCRAMBLE

Steps:

• Press your tofu for at least 5 minutes to get the water out, then cut it into 1 inch cubes. Heat oil in a large nonstick skillet over medium heat.
• Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes.
• Add the black beans, spinach and salt. Stir to combine. Cook an additional 5-10 minutes until all of the ingredients are combined and the spinach is wilted.
• Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!

SOUTHWESTERN EGG & BLACK BEAN SKILLET

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.