Best 6 Southwestern Egg Black Bean Skillet Recipes

SOUTHWESTERN BREAKFAST QUESADILLA RECIPE WITH EGGS, BLACK BEANS & SALSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
• Add the black beans and stir to combine.
• In a medium-sized bowl, whisk together the eggs, egg whites and water.
• Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
• Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
• Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
• When the bottom is golden brown, flip the quesadilla and brown on the other side.
• Remove from the pan, cut into thirds and serve with salsa.
• Repeat with the remaining tortillas, cheese, egg mixture and cilantro.

SOUTHWEST-STYLE EGG ROLLS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
• Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
• In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

SOUTHWESTERN EGG & BLACK BEAN SKILLET

Steps:

• In a large, deep skillet, heat the olive oil over medium heat. Add the onion and peppers and saute for 5-7 minutes, until tender.
• Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well.
• Add tomatoes and turn heat up to medium high. Bring to a boil and cover. Reduce heat to a simmer and cook for 10 minutes.
• Remove cover and cook uncovered for 5 more minutes, until liquid has almost fully evaporated. Cover top of mixture with Monterrey Jack cheese and allow to melt.
• Meanwhile, heat a griddle or non-stick skillet over medium heat and add butter to coat. Cooks egg over easy or over medium, to preference. Season with salt and pepper.
• Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

CHEESY SOUTHWEST BLACK BEAN EGG BAKE

Steps:

• In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
• In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
• Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
• Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.