By Brittanie Peterson
Rinse and drain the canned black beans. Chop the scallions and roughly chop the cilantro. Cut the lime in half.
In a medium non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped scallions and sauté for 2-3 minutes until softened.
Add the drained black beans to the skillet and cook for about 3 minutes until warmed through. Season with a pinch of salt and pepper. Transfer to a bowl and set aside.
In a bowl, crack and beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat the remaining olive oil in the same skillet over medium heat.
Pour the eggs into the skillet and cook, stirring gently with a spatula, until the eggs are just set but still soft, about 3-4 minutes.
Add the black beans back into the skillet with the scrambled eggs and gently fold together. Remove from heat.
In a dry pan over medium heat, warm the corn tortillas on each side for about 30 seconds until pliable.
Plate the tortillas and top each with a portion of scrambled eggs and black beans. Spoon salsa fresca over the top and garnish with chopped cilantro.
Finish by squeezing fresh lime juice over everything before serving.
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This Mexican Breakfast Brunch recipe is ready in 25 minutes and features eggs, black beans (canned), salsa fresca and other delicious ingredients. Contains 340 calories total.
Rinse and drain the canned black beans. Chop the scallions and roughly chop the cilantro. Cut the lime in half.
In a medium non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped scallions and sauté for 2-3 minutes until softened.
Add the drained black beans to the skillet and cook for about 3 minutes until warmed through. Season with a pinch of salt and pepper. Transfer to a bowl and set aside.
In a bowl, crack and beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat the remaining olive oil in the same skillet over medium heat.
Pour the eggs into the skillet and cook, stirring gently with a spatula, until the eggs are just set but still soft, about 3-4 minutes.
Add the black beans back into the skillet with the scrambled eggs and gently fold together. Remove from heat.
In a dry pan over medium heat, warm the corn tortillas on each side for about 30 seconds until pliable.
Plate the tortillas and top each with a portion of scrambled eggs and black beans. Spoon salsa fresca over the top and garnish with chopped cilantro.
Finish by squeezing fresh lime juice over everything before serving.
Calories per Serving: 340
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