Black Beans Rice With Fried Egg Avocado Pickled Onions Food

VEGETABLE AND BLACK-BEAN FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
• Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
• Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

Steps:

• Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
• Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
• Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
• Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

AVOCADO & BLACK BEAN EGGS

Steps:

• Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You're aiming to warm the beans and tomatoes rather than cook them.
• Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

BLACK BEANS AND RICE WITH EGGS

Steps:

• Finely dice zucchini and pepper. Sauté onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Sauté for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.