Best Southwestern Egg Black Bean Skillet Recipes

SOUTHWESTERN BEAN SKILLET

Southwestern Bean Skillet image

30-minute recipe! You won't miss the meat in a one-skillet supper packed with corn, peppers, beans and tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup fresh corn kernels or frozen corn
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 ounces) chili beans in sauce, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)
2 medium tomatoes, chopped (1 1/2 cups)

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.

Nutrition Facts : Calories 425, Carbohydrate 57 g, Cholesterol 30 mg, Fat 1, Fiber 13 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1660 mg

SOUTHWEST-INSPIRED BLACK BEANS & EGGS

Southwest-Inspired Black Beans & Eggs image

Wake up to something wonderful with this Tex-Mex breakfast treat. Ready in just 25 minutes, each serving contains tender eggs and spicy beans topped with fresh tomatoes, green onion, cheese and cilantro. Each bite will warm you from the inside out and fill your senses with the flavors of the Southwest. Lime, cumin and jalapeño bring layers of flavor to the beans and play well against the melted cheese. Have your eggs the way you like, over easy, soft boiled, sunny side up, poached or scrambled. Even a chopped hard boiled egg works well here. Add more veggie to the dish by adding some peppery arugula under the beans or some wilted spinach. Serve these eggs with a refreshing side of sliced mango or papaya sprinkled with lime juice and sliced mint leaves.

Categories Brunch,Breakfast

Time 25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tsp Olive oil
1 large Uncooked onion(s) diced
1 small Jalapeño pepper(s) seeded and diced
30 oz Canned black beans rinsed and drained
0.25 cup(s) Water
4 tsp Fresh lime juice
1 medium clove(s) Garlic clove(s) minced
0.5 tsp Table salt
0.5 tsp Ground cumin
6 large egg(s) Egg(s)
2 cup(s) Grape tomatoes chopped
3 medium Uncooked scallion(s) sliced
0.25 cup(s) Shredded cheddar cheese sharp variety
0.25 cup(s) Cilantro chopped
1 medium Fresh lime(s) cut into 6 wedges

Steps:

Heat 1½ teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 7−10 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
Brush large nonstick skillet with remaining ½ teaspoon oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs if desired.
Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges
Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ⅓ cup vegetables

Nutrition Facts : Calories 63 kcal

SOUTHWESTERN EGG & BLACK BEAN SKILLET

Southwestern Egg & Black Bean Skillet image

Make and share this Southwestern Egg & Black Bean Skillet recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

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
tomatoes
red onion, minced
sour cream
parsley or fresh cilantro, roughly chopped

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.

QUICK SOUTHWESTERN BLACK BEANS

Quick Southwestern Black Beans image

A recipe that I found on www.mizfrogspad.com that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step.

Provided by LARavenscroft

Categories Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons canola oil
1/2 cup red onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1/2 cup water
1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
1 -2 tablespoon lime juice

Steps:

Heat oil in a large nonstick skillet over medium heat.
Add the onions and sautÃ© for 4 minutes, or until soft.
Add the garlic, chili powder, and cumin and sautÃ© for 1 minute.
Stir in the beans and water (and cilantro if using dried).
Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
Remove from heat and stir in the cilantro (if using fresh) and lime juice.