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! 🙂

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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 🙂 )
  • 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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Eggs with Black Beans & Kale

It has kind of become a joke with some of my friends when I say, “I used to hate that, but now I love it!” or “I would never have eaten that before!”

The reason it makes us all laugh is because I say that about TONS of things. Here are some of the things I hated or would never have eaten before starting my cooking adventures: avocados, guacamole, kale, quinoa, cilantro, curry, gluten free flours, mango, and black beans.

And not only am I cooking with and/or eating these things now, but I am absolutely loving them! This week I have particularly been hooked on black beans….they are so good and so filling! I think I was craving them this morning and decided to do a little experimenting!

I can honestly say I have never had beans for breakfast, at least not to my recollection. I now know I was totally missing out!

Black beans with kale, red onions, cilantro, chili powder, Monterrey Jack cheese, and an egg….wow! This is one of my most favorite breakfasts! (Note: did you notice that this dish contains 3 things on my previous “will not eat” list?) 🙂 My friends are convinced that my taste buds are totally changing! I think they are right. 🙂

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EGGS WITH BLACK BEANS & KALE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

(For those of you doing the 21 day fix eating plan with Beachbody, a serving for 1 person counts as follows: 1/2 red, 1 yellow, 1/2 green, 1/2 blue. Note that this recipe is for two people, so you need to cut it in half)

         Ingredients:

  • 2 eggs
  • 1 cup black beans
  • 4 tbsp chopped red onions
  • 1/2 tsp chili powder
  • 1 cup kale
  • 2 tbsp fresh cilantro
  • 1 tsp olive oil
  • 4 tbsp Monterrey Jack cheese

        Directions:

  • Drain and rinse the black beans, measuring them out.
  • Dice your onions and chop your cilantro into smaller pieces.
  • Wash the kale and rip it into small pieces.
  • Put 1 tsp olive oil in a large skillet, adding in everything but the eggs and cheese. Saute for a bit.
  • When onions look sauteed and the kale cooked, add in the eggs. Be careful not to break the yokes.
  • 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.)
  • Add the cheese and sprinkle over the entire dish.
  • 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. 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.
  • Ready to eat!