Skillet Eggs With Chipotle Peppers And Black Beans Food

SPICY BLACK BEAN SOUP WITH POACHED EGGS

Steps:

• Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
• Add the lime zest and juice and season with salt and pepper to taste.
• Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.

BLACK BEAN & WHITE CHEDDAR FRITTATA

Steps:

• Preheat broiler. In a large bowl, whisk the first 6 ingredients until blended., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add peppers and green onions; cook and stir 3-4 minutes or until peppers are tender. Add garlic; cook 1 minute longer. Stir in beans. Reduce heat to medium; stir in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with cheese., Broil 3-4 in. from heat 3-4 minutes or until light golden brown and eggs are completely set. Let stand 5 minutes. Cut into wedges. Serve with toppings as desired.

QUICK BLACK BEAN CHILAQUILES

Steps:

• Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
• Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.

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.

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.