Ingredients
-
1 tbsp
canola oil
, divided
-
1 cup
drained and rinsed
black beans
-
1/2 tsp
garlic powder
-
1/2 tsp
ground
cumin
-
1/2 cup
water
-
1 tbsp
lime juice
-
4
eggs
, beaten
-
4
small soft
corn tortillas
, or flour tortilla
-
1/3 cup
grated
cheddar
-
1/4 cup
mild
salsa
, optional
-
1/4 cup
chopped
cilantro
, optional
Instructions
- Heat a medium saucepan over medium-high. Add 1 tsp oil, then beans, garlic powder and cumin. Stir constantly until fragrant, 1 min. Add water. Continue cooking until beans are soft and most of liquid is absorbed, 8 to 10 min. Stir in lime juice. Lightly mash with a spoon.
- Heat a large non-stick pan over medium. Add remaining 2 tsp oil, then eggs. Cook, stirring often, until large curds form, 3 to 5 min.
- Warm or grill tortillas, 30 sec per side.Arrange on 4 plates, then top with bean mixture and eggs. Sprinkle with cheese, salsa and cilantro.
Nutrition (per serving without sauce)
- Calories
- 232,
- Protein
- 13 g,
- Carbohydrates
- 18 g,
- Fat
- 13 g,
- Fibre
- 5 g,
- Sodium
- 292 mg.
Make-ahead tip
Cook black beans and cool. Pack in a resealable bag and refrigerate. Reheat in a skillet over medium, 2 to 3 min. Pack tortillas, cheese, salsa and cilantro separately, then stash together in a large resealable bag. Keep eggs in carton in the cooler.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso
