Eggs, black beans, avocado, salsa, and a little cheese served as a bowl for a protein-rich breakfast without the wrap.
MBy mhp
Servings
2
6 piece Eggs
1 can Black beans
1 piece Avocado
0.5 cup Salsa
0.5 cup Cheddar cheese
1 tbsp Olive oil
0.5 piece White onion
0.5 tsp Ground cumin
0.5 tsp Salt
0.25 tsp Black pepper
2 tbsp Cilantro
1 piece Lime
Calories
1529 kcal
Protein
32g
Carbs
108g
Fat
109g
Fiber
15g
Sugar
6g
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Sarah M. · Melbourne, AU
Prep
1. Dice the white onion, slice the avocado, chop the cilantro, and cut the lime into wedges.
Beans
2. Heat half of the olive oil in a skillet over medium heat. Cook the white onion for 2 to 3 minutes until softened, then add the black beans, ground cumin, half of the salt, and a splash of water. Cook for 3 to 4 minutes, stirring, until the black beans are hot and lightly saucy.
1 can Black beans,
0.5 tbsp Olive oil,
0.5 piece White onion,
0.5 tsp Ground cumin,
0.2 tsp Salt
Eggs
3. Whisk the eggs with the remaining salt and the black pepper. Heat the remaining olive oil in a nonstick skillet over medium-low heat, add the eggs, and scramble gently for 2 to 3 minutes until just set.
