Black Bean and Egg Skillet

A super speedy and cheesy skillet meal with scrambled eggs, black beans, bell peppers, and salsa, perfect for a quick, high-protein dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.77/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (chopped)
• 2 clove garlic (minced)
• 2 can black beans (rinsed and drained)
• 1 cup salsa (mild or medium)
• 12 eggs
• 0.25 cup milk
• 0.5 teaspoon black pepper
• 1.5 cup cheddar cheese (shredded)
• 1 package tortilla chips

Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat for 1 minute.
2. Add yellow onion, red bell pepper, and garlic to the skillet. Sauté for 4-5 minutes until the vegetables are softened.
3. Stir in the rinsed and drained black beans and salsa. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally.
4. While the beans simmer, whisk the large eggs, milk, and black pepper in a medium bowl.
5. Pour the egg mixture over the black bean and vegetable mixture in the skillet. Gently scramble and stir for 2-3 minutes until the eggs are mostly set but still slightly moist.
6. Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover the skillet (or place under a broiler for 1-2 minutes if oven-safe, watching carefully) until the cheese is melted and bubbly, about 1-2 minutes.
7. Remove from heat and serve hot, straight from the skillet. Serve with tortilla chips on the side if desired.

Notes

This skillet is wonderful for a speedy dinner or even a weekend brunch. Adjust salsa spiciness to your family's preference.

Nutrition (per serving)

• Calories: 441
• Protein: 27.7 g
• Carbohydrates: 35.4 g
• Fat: 21 g
• Fiber: 9 g
• Sodium: 1131 mg
• Saturated Fat: 8.4 g
• Sugar: 5.6 g
• Cholesterol: 368 mg