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It’s been freezing cold in the New York City area the past few days, like temperatures in the teens and low 20s.Black Bean Mexican Skillet Eggs

When it’s this cold outside, I love eating spicy comfort food that’s also good for you, especially when you’re not getting much exercise. Black Bean Mexican Skillet Eggs (48)

Hello, Black Bean Mexican Skillet Eggs. My inspiration for this dish comes from a Shakshuka dish I made a few years ago.
Black Bean Mexican Skillet Eggs (51)

These eggs are delicious, healthy and hearty. I threw in some black beans for extra protein. The best part is these eggs can be made in one pan – I recommend the Lodge Cast-Iron Skillet.Black Bean Mexican Skillet Eggs (4)

But how would this dish be classified as Mexican without any cheese? You gotta have cheese! Since I was unable to find queso fresco, I opted for Smoked Cheddar which adds depths of flavor and a little bit goes a long way. I finished off these eggs with scallions, cilantro, avocado and a squirt of fresh lime juice. Black Bean Mexican Skillet Eggs (15)

Serve these Black Bean Mexican Skillet Eggs with corn tortillas, bread, pita bread or just on their own for a lower carb option. Black Bean Mexican Skillet Eggs (26)

Hope you won’t be disappointed. Enjoy!Black Bean Mexican Skillet Eggs (23)

5 from 1 vote

Black Bean Mexican Skillet Eggs

By: Nisha
A healthy and hearty brunch.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients 

  • 1 tbsp olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 jalapeno, chopped
  • 16 ounces cherry tomatoes, sliced in half
  • 15 ounces diced tomatoes no salt, canned
  • 1 1/2 tsp dried oregano, 1 tsp initially + 1/2 tsp later
  • 1 tsp chili powder, American Chili Powder, not Cayenne
  • 1 tsp cumin powder
  • 1/4 tsp black pepper
  • salt to taste
  • 15 ounces black beans
  • 4 eggs, you can use up to 6 eggs in this recipe
  • 1/2 cup cheddar cheese, grated
  • small handful fresh cilantro, chopped
  • small handful scallions, chopped
  • 1/4 avocado, diced
  • squeeze fresh lime juice
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Instructions 

  • Chop the onion and garlic.
  • Heat up a 10" cast-iron skillet on low-medium heat, once hot add oil. Add the chopped onion and garlic. Stir. Allow this to cook for 3-5 minutes or until golden.
  • Chop the green pepper and jalapeno.
  • Add the green pepper and jalapeno. Season with a little salt and black pepper. Allow this took for about 3-5 minutes.
  • In the meantime, slice the cherry tomatoes in half.
  • Add the cherry tomatoes and season with a little more salt, 1 tsp oregano, chili powder and cumin powder. Stir.
  • Now add the organic canned tomatoes as well.
  • Stir.
  • Cover with a lid and allow the tomatoes to cook down for 10 minutes.
  • In the meantime, grate the cheese and chop the cilantro and scallions.
  • Open up a can of black beans, drain and rinse under cold water.
  • Back to the tomatoes, this is what you should have.
  • Using a masher, mash the cherry tomatoes down. Cook the tomatoes for about 2 minutes so some of the liquid evaporates.
  • Add the black beans to the tomatoes. Stir.
  • Make a well in the tomato mixture and crack and egg over it. I just used 4 eggs, but you can use up to 6.
  • Cover with a lid and allow this to cook for 7 minutes. For slightly more runny eggs, cook allow the eggs to cook for only 5 minutes.
  • This is what you should have. Turn off the stove.
  • Top with cheese.
  • Add another 1/2 tsp of oregano over the eggs - because it just tastes so good.
  • Top with scallions and cilantro.
  • Serve with avocado and a squirt of lime juice. Also, you can serve this dish with corn tortillas, bread, pita bread, or just eat alone for a lower carb option.

Notes

* For tomatoes, feel free to use a 28 ounce can of crushed tomatoes instead of cherry tomatoes and canned diced tomatoes. You can also use just cherry tomatoes or even 2 cans of diced tomatoes. Overall, about 30 ounces of tomatoes.
** For cheese, use queso fresco for a traditional Mexican flavor. I wasn't able to find any, so I used Smoked Cheddar. Spicy Buffalo Cheddar or New York Sharp Cheddar would work well too.
*** For eggs, I used 4 eggs, but feel free to use up to 6 eggs for this dish. Also, you can create this dish using just egg whites for a low-fat option.

Nutrition

Calories: 375kcal | Carbohydrates: 41g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 191mg | Potassium: 1069mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1326IU | Vitamin C: 54mg | Calcium: 232mg | Iron: 6mg

Additional Info

Course: Breakfast & Brunch
Cuisine: Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Black Bean Mexican Skillet Eggs step by step


Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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5 Comments

  1. Have been trying to raise my protein intake. and ran across this online searching for “egg and black bean high protein recipes”. Had most of these ingredients on hand so I used this as a baseline to create my own version of this skillet breakfast adding a few of my own twists. Well it was delicious! Had never thought of adding oregano to my eggs and it was so good!! Also added a small amount on some leftover chicken breast that I had and I give this an A+! Yum!

  2. My daughter loves eggs. I have to try this exhilarating and yummy looking recipe for her. I love the Mexican style version. I love that it’s healthy and flavorful. JC