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Southwestern Egg & Black Bean Skillet


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We have to say that we were pretty shocked that we had yet to blog about this recipe yet.  It is one of our favorite weeknight meals.  It is easy, healthy, and inexpensive to make.  We usually end up making it about once a month, which for us is quite frequent. 

We found this dish on one of our favorite food blogs Cara's Cravings.  We have eaten a ton of her recipes and enjoyed every one we made.  We definitely recommend it as a great source for new eats.  One of the things that originally sold us on the dish was the giant fan of avocado across the top of the dish.  You can almost always guarantee that if a dish uses avocado (even if just for garnish) we will end up trying it.  It did not disappoint and while the avocado may look like garnish we would definitely recommend that you NOT skip it.  It really adds a nice creaminess and great flavor to the rest of the dish.  It is pretty integral in our opinion.  Along those same lines don't skip the cilantro garnish either.  We are also of the mind that cilantro makes many things better.  

Southwestern Egg & Black Bean Skillet
Adapted from Cara's Cravings
Makes 2 Servings
1 t. olive oil
1/2 c. onion, chopped
1 clove garlic, minced
1/3 c. frozen corn
1 15 oz. can black beans, drained and rinsed
salt and pepper to taste
1/2 t. cumin
1/2 t. chili powder
1 10 oz. can of diced tomatoes with green chilies (we use Rotell Original or with habanero) 
2 large eggs
1-2 oz. feta cheese, crumbled
chopped cilantro and sliced avocado for garnish

1) In a skillet heat oil over medium heat.  Add onion and cook until it begins to be translucent, about 3-4 minutes. Add the garlic, corn and black beans and cook another 2 or so minutes until the garlic is fragrant.  Season with salt, pepper, cumin and chili powder. 

2)  Add the diced tomatoes with green chilies to the skillet and bring to a boil.  Cover and simmer 10 minutes.  Remove the cover and make two small indents into the beans.  Carefully break an egg into each indent and then replace the cover.  Continue to cook covered for another 5 minutes until eggs are set and depending on your desired results (runny yolks or fully cooked).  Serve with feta cheese, avocado and cilantro.


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