This hearty skillet combines protein-rich eggs, fiber-packed black beans, and bright cilantro with warm spices for a quick, colorful meal that’s both nourishing and deeply satisfying.
DIETS: LC GF VT SC
Servings: 2
Time: 30 min

Ingredients: 

• 4 eggs
  
• 1 tablespoon olive oil
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped bell pepper (any color)
  
• 2 cloves garlic, minced
  
• 1 (15-ounce) can black beans, drained
  
• 1/4 cup chopped cilantro
  
• 1/4 teaspoon cumin
  
• 1/4 teaspoon chili powder
  
• Salt and pepper to taste
  
• Additional toppings (optional): sliced avocado, salsa, hot sauce

Instructions: 

• Crack the eggs in a small bowl and scramble with a fork until yolks are broken. Set aside
• Heat the olive oil in a large skillet over medium heat.
  
• Add onion and peppers and cook until they soften (5-8 minutes).
  
• Add garlic and cook for another minute.
• Add the black beans, cilantro, cumin, and chili powder. Continue cooking until everything is heated through and the flavors meld, about 5 minutes more.
  
• Add eggs and mix well until fully incorporated.  Cook until eggs are set to desired consistency (3-5 minutes).
• Add salt and pepper, to taste.
  
• Serve hot and add your favorite toppings like diced avocado, salsa, or a dash of hot sauce.

Nutrition Info Per Serving: 
Calories    ~347 kcal
Total Fat    ~16.2 g
Cholesterol    ~372 mg
Sodium    ~560 mg
Potassium    ~705 mg
Carbohydrates    ~30 g
Fiber    ~9.6 g
Sugars    ~2.7 g
Protein    ~21.4 g