Last week we were under a strict mandate to conserve water since the flood took out one of our water treatment plants. This meant cutting way back on all tasks that require water: flushing, washing hands, showering, doing laundry, and doing dishes. So meals, like this one, that didn't dirty up a ton of dishes were a necessity if I wanted to continue to eat at home. Not counting the paper bowl and plasticware I used to eat this meal, I dirtied 1) a skillet and 2) a knife. And it was delicious. Black beans, eggs, avocado, and Ro-tel are my favorite food groups.
Southwestern Egg and Black Bean Skillet
source: Cara's Cravings
Yields: 2 servings
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen corn
1 cup drained, rinsed black beans
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10 oz can diced tomatoes with green chilies (like Ro-tel)
2 large eggs
2 oz queso fresco, crumbled (I used feta.)
chopped cilantro and sliced avocado, for garnish
Preheat oven to 400F.
Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.
Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.
Nutritional Info (not including avocado)
Amount Per Serving
Total Fat: 14.0 g
Cholesterol: 227.5 mg
Sodium: 1,525.8 mg
Total Carbs: 35.9 g
Dietary Fiber: 9.0 g
Protein: 20.7 g