Mexican Breakfast Skillet with Quinoa & Black Beans

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I may try other things for breakfast, but I keep finding myself coming back again and again to either black beans, quinoa, or both. I just love them! They are so delicious when paired with the right ingredients! I don’t think I even need to tell you how much I loved this breakfast! πŸ™‚

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Mexican Breakfast Skillet with Quinoa & Black Beans

*Created by Lori at Creating Beauty in the Kitchen

(For those of you doing the 21 day fix meal plan, the container count per person….remember that this recipe serves two people…is as follows: 1 red, 2 yellow, 1 blue, 1 green.)

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  • 4 eggs
  • 1 cup cooked quinoa
  • 15 ounce can of black beans, drained and rinsed
  • Fresh Cilantro (Lots of it πŸ™‚ )
  • 1-2 tsp chili powder
  • 1 avocado
  • 1 cup water
  • 1/2-3/4 cup diced red onions
  • Monterrey Jack Cheese
  • Cherry Tomatoes
  • 1 tbsp olive oil

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  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While the quinoa is cooking, cut your small tomatoes in halves, dice the onion, and chop up the cilantro.
  • When the quinoa is finished and in the process of sitting for its 15 minutes, that’s when you want to saute the onions. Put the olive oil in a large skillet, along with your onions. When they have been in for a few minutes, add the beans, chili powder, and cilantro.
  • When quinoa is ready, add it to the beans in the large skillet.
  • Move the quinoa, beans, and onions towards the sides of the pan, leaving room in the middle. Put the four eggs in the middle, making sure not to break the yokes and leaving enough distance between them that they would be hard to get out later.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • While this is going on, slice open your avocado and get it ready to scoop out.
  • When the eggs are cooked to your liking, serve on a plate with tomatoes, avocado, and Monterrey Jack cheese.

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20 thoughts on “Mexican Breakfast Skillet with Quinoa & Black Beans

    • Thanks Arlene! We really loved it! I could eat this every morning! And you come away feeling so satisfied and filled up because of the beans and quinoa!

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