Sizzling Southwest Skillet

A quick and vibrant skillet meal featuring scrambled eggs, black beans, corn, and a zesty blend of spices, served with instant rice and fresh avocado.

• Prep: 8 min
• Cook: 10 min
• Total: 18 min
• Servings: 4.5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.90/serving

Dietary

• Gluten-Free
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• healthy
• quick
• spicy

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 0.5 green bell pepper (chopped)
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon kosher salt
• 6 eggs (beaten)
• 2 package instant brown rice (cooked according to package)
• 1 avocado (diced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Prepare the 2 packages instant brown rice according to package directions.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the 1/2 chopped yellow onion and 1/2 chopped green bell pepper. Cook for 4-5 minutes, until softened.
3. Stir in the 1 can rinsed black beans, 1 cup frozen corn, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt. Cook for 2-3 minutes, until heated through.
4. Pour the 6 beaten eggs over the bean mixture in the skillet. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency, about 3-4 minutes.
5. Serve the skillet mixture alongside the cooked instant brown rice, topped with optional 1 diced avocado and 2 tablespoons fresh chopped cilantro.

Notes

You can add a dash of your favorite hot sauce for an extra kick if desired. Leftovers are delicious and can be reheated gently.

Nutrition (per serving)

• Calories: 485
• Protein: 22.8 g
• Carbohydrates: 64.1 g
• Fat: 15.5 g
• Fiber: 12.3 g
• Sodium: 755 mg
• Saturated Fat: 3.7 g
• Sugar: 4.5 g
• Cholesterol: 235 mg