Recipe from Cara's Cravings
This recipe is something that is slightly outside of our comfort zone. Typically when I do a meatless meal it usually is in the form of a pasta dish. I was a little nervous about the taste. I never make any dishes where beans are the main ingredient. And I was also worried about it being filling enough, especially for J.
I was wrong on both counts! It had just a little bit of spice to it and really great southwestern flavors. And I was stuffed. I actually had to leave a few bites because I just couldn't fit anymore. This will for sure go on our meatless rotation. It only took about 25 minutes to make and, since it was a one-pot meal, easy clean-up!
I served this with thick-sliced bread that I spread with butter (that I had mixed with garlic and cilantro) and then sprinkled with queso fresco cheese. Then I placed it under the broiler in the toaster oven for a few minutes to warm it up. :)
1 t olive oil
1/2 c chopped onion
1 clove garlic, minced
1/3 c frozen corn
1 can drained, rinsed black beans
Salt & pepper, to taste
1/2 t cumin
1/2 t chili powder
10 ou can diced tomatos w/ green chilis
2 large eggs
2 ou queso fresco
Avocado and cilantro, for garnish
Preheat oven to 400 degrees.
In an oven safe skillet (I used my cast iron) heat the olive oil over medium heat. Add the onion and saute for about 5 minutes, until tender and translucent. Add the garlic, beans and corn for about 2 minutes, until garlic is fragrant, then mix in the salt, pepper, cumin, chili powder and coriander.
Add the diced tomatos, turn heat up to high, and bring to a boil. Cover, lower heat and simmer for about 10 minutes.
Remove cover and carefully break the eggs over the black bean mixture. Place in oven for about 7-10 minutes, until eggs are soft-set.
Sprinkle with queso fresco, cilantro and serve with avocado slices. Serve hot.