Southwestern Egg & Black Bean Skillet

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• tomato
• red onion, minced
• sour cream
• parsley or fresh cilantro, roughly chopped

Recipe

• 1 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.
• 2 add garlic, beans, and corn. stir to combine. season with salt and pepper. add in cumin, chili powder and coriander; stir well.
• 3 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.
• 4 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.
• 5 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.
• 6 spoon bean mixture onto plates, top with 2 eggs, and desired toppings. great with warm, crusty bread.