Southwest-inspired black beans and eggs

1 Point, Eggs, Mexican, Weight Watchers

Prep Time: 0:12 Cook Time: 0:13 Total Time: 0:25 Difficulty: Easy Servings: 6 Source:

Ingredients

2 tsp olive oil

1 large onion, diced

1 small jalapeno, seeded and diced

30 oz canned black beans, rinsed and drained

1/4 cup water

4 tsp fresh lime juice

1 medium garlic clove, minced

1/2 tsp table salt

1/2 tsp ground cumin

6 large eggs

2 cups grape tomatoes, chopped

3 medium scallions, sliced

1/4 cup sharp cheddar cheese, shredded

1/4 cup cilantro, chopped

1 medium lime, cut into 6 wedges

Directions

Heat 1½ teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 7−10 minutes. Add beans, water, lime juice, garlic, salt, and cumin; stir and heat through. Remove skillet from heat; lightly mash beans and cover to keep warm

Brush large nonstick skillet with remaining ½ teaspoon oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs if desired.

Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges

Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ⅓ cup vegetables

Nutrition

1 smart points