Black Beans with Eggs
User Reviews
4.8
12 reviews
Excellent
Black Beans with Eggs
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Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
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Ingredients
- 2 cloves garlic $0.16
- 1 Jalapeño $0.25
- 1 Tbsp olive oil $0.12
- 2 oz. cans black beans $1.58
- 1 tsp cumin $0.10
- 1/4 cup water $0.00
- 4 large eggs $0.42
For Serving (optional)
- 3 cups cooked rice $0.32
- 1/4 red onion, diced $0.12
- 1/4 cup chopped cilantro $0.20
- 1 avocado, sliced $0.99
- 1 oz. cotija, crumbled $0.46
Instructions
- Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
- Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
- Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
- Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
- Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
529kcal
(26%)
Carbohydrates
70g
(23%)
Protein
23g
(46%)
Fat
18g
(28%)
Sodium
160mg
(7%)
Fiber
15g
(60%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Sodium | 160mg | 7% |
| Fiber | 15g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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