Name: Mexican black bean and egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup canned black beans, drained and rinsed; 1/2 poblano pepper, diced; 1/4 medium red onion, diced; 1 tsp olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped; 2 tbsp salsa

Nutrition

Per serving

375 calories

Protein: 28g; 29% of calories
Carbs: 30g; 32% of calories
Fat: 16g; 38% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the oil in a nonstick skillet over medium heat. Add the diced poblano and red onion. Cook for 5 minutes until the vegetables are softened and the onion is translucent.
While the vegetables cook, whisk the whole eggs, egg whites, cumin, smoked paprika, and salt together in a small bowl.
Add the black beans to the skillet and stir to combine. Pour the egg mixture over the vegetables and beans. Cook for 4 minutes, stirring frequently with a spatula, until the eggs are set and reached 160°F.
Transfer the scramble to a plate. Top with the salsa and chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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