Skillet Eggs With Chipotle Peppers And Black Beans Food

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

FIESTA BLACK BEAN BELL PEPPER SKILLET

Steps:

• In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
• Serve with tortilla chips and sour cream.
• As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.

SKILLET EGGS WITH CHIPOTLE PEPPERS AND BLACK BEANS

Steps:

• Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
• Heat the oil in a large nonstick skillet over medium heat.
• Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
• Add in the garlic; cook for 1 minute.
• Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
• Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
• Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
• Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.